LIBRARY OF CONGRESS, 



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UNITED STATES OF AMERICA. 



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NEW ENGLAND BREAKFAST BREADS 

LUNCHEON AND TEA BISCUITS 



BY 

LUCIA GRAY SWETT 



ILLUSTRATION BY 
L. M. P. 



BOSTON MDCCCXCI 
LEE AND SHEPARD PUBLISHERS 

IO MILK STREET NEXT "THE OLD SOUTH MEETING HOUSE" 

NEW YORK CHARLES T. DILLINGHAM 

7lS AND 720 BKOADWAY 



r^YOFCO/V>V 
COPYRlGHr 

JUI 3.O1890 * 

Oo + l V 

/"''SHINGTOt*' > 



Copyright, 1890, by Lee and Shepakd. 
New England Breakfast Breads. 



o 

CONTENTS 





PAGE 




PAGE 


Prefatory Directions . . . . 


3 




• 27 


Yeast ; and Yeast Bread . . 


3 


Tea Rolls 


. 29 


C* ~ . 

Sugar 


8 


Rolls or Pocket-Books .... 


31 


Pans for Baking 


8 


Flannel Rolls 


■ 33 


Baking Powder and Soda . . 


9 


Sally Lunn 


• 34 


Meal and Flour 


10 


Feather Biscuit 


• 35 


Yeast 


13 


Breakfast Muffins with Yeast 


• 36 


Yeast, No. 2 


16 


Muffins Baked on the Griddle 


• 37 


Raised Flour Loaves . . . . 


• 17 


Snow Cakes 


• 38 


Graham Bread with Milk. . . . 


20 


Castle Cakes 


• 39 


Graham Bread with Water . 


22 


Breakfast Muffins 


. 40 


Rye Bread . . . . 


• 23 


Rice Muffins 


• 4i 


Potato Bread 


. 24 


Breakfast Cake 


. 42 


Breakfast Rolls 


■ 25 


Cottage Cakes 


• 43 



iii 



CONTENTS 





PAGE 






PAGE 




44 


Brown Betties 




59 


1— T f\ TV/f T "MAT* l\/T TT 17T7T AT C 1 "\T r\ T 


45 


Maine Rye Cakes .... 




00 


A T T V T TTMMC T17TTTJ A V T AT C Pr\AI?T\T?D 

OAJ^JLi J^UjNjNo W 1 J. hL JDAJvIJNCjr Jr O YY IjIlR, 


40 


Rye Shortcake 




01 


^HPT? A WT Ti T? T? T? V ^TJ/^T?T l r , ATi r T7 


47 


Rye Muffins 




02 


^XT? A WRTTT? T? V ^ Uf» T? Tf A TtT TT "\Tn O 
0 11\AVVd£,1\1\i OnUKl tAKi^j IN U. J* 


49 


Flour Drop Cakes, No. i . 




°3 


PrApu ^ T-Tf"\ TD TP f A V T7 


5° 


Rich Soft Drop Cakes, No. 


2 . . 


O4 




5 1 - 


Flour Drop Cakes, No. 3 . 




05 


Plain Shortcake 


52 


Cream of Tartar or Baking Powder 




Sour Cream Cakes 


53 


Biscuit 




66 


Exeter Rye Drop Cakes 


54 


Wheat or Flour Gems . . 




67 


Exeter Rye Cakes, No. 2 . . . . 


55 


Graham Rolls with Yeast 




68 


Rye Drop Cakes, No. 3 


56 


Graham Bannock .... 




70 


Rye Drop Cakes, No. 4 


57 


Graham Rolls in Gem Pan 




71 


Sour Cream Rye Cakes 


58 


Graham Rolls in Gem Pan, 


No. 2 . 


72 



iv 



CONTENTS 









PAGE 




73 


Brown-Bread with Yeast . . . 


90 


Graham Biscuit 


• 74 


Little Brown-Breads .... 


92 


Graham Muffins 


75 




93 


Graham Rolls with Souk Milk 


• 76 




94 


Rice Bread 


77 




. 96 


Raised Rice Muffins 


■ 78 


Blueberry Bread, No. 1 . . . 


■ 97 




• 79 


Blueberry Bread, No. 2 


. 98 


Oatmeal Cakes 


80 


Blueberry Cakes in Gem Pans . 


• 99 


Potato Biscuit 


81 


Sour-Cream Blueberry Cakes 


100 


Brown-Bread, No. i 


• 83 


Waffles, No. i 


. IOI 


Brown-Bread, No. 2 


. 86 


Rice Waffles 


102 


Brown-Bread, No. 3 


• 87 


Rice Waffles with one Egg. . 


• 103 


Brown-Bread, No. 4 


. 88 


Rice Waffles with Yeast . . 


104 


Brown-Bread, No. 5 


89 


Buckwheat Cakes, No. i ... 


. 105 



V 



CONTENTS 





PAGE 




Buckwheat Cakes, No. 2 . . . . 


IO6 


Flannel Cakes 


Griddle-Cake Batter 


I07 


Snow Griddle Cakes . . . 


Griddle-Cake Batter with Souk 




Johnny-Cake, No. 1 . . • 




I07 


Johnny-Cake, No. 2 . . . 




IO9 


Johnny-Cake, No. 3 . . . 




IO9 


Johnny-Cake, No. 4 . . . 


Sweet-Corn Griddle Cakes . . . 


I IO 


Dover Corn Cake .... 


Oatmeal Griddle Cakes . . . . 


I IO 


Corn-Meal Muffins . . . 


Cerealine Griddle Cakes .... 


I IO 


Corn-Meal Cakes, No. i . 




1 1 1 


Corn-Meal Cakes, No. 2 . 




1 1 1 


Rhode-Island Johnny-Cake 


Oatmeal Griddle Cares with Yeast, 


1 1 1 


Corn Dodgers 


Raised Rice Griddle Cakes . . . 


112 


Hampton Johnny-Cake . . 


Rye Griddle Cakes, No. 1 . . . 


113 


Thin Corn-Meal Bannock . 


Rye Griddle Cakes, No. 2 . . . 


114 


Corn-Meal Bannock, No. 2 



vi 



PREFATORY DIRECTIONS 



Nearly all these recipes have been in one New England family several years, 
many of them half a century. There are only a few exceptions, and these I have 
carefully tried. If the directions seem too explicit, it is because I have tried to word 
the recipes so that they could be understood by a young housekeeper or made by 
any one not experienced in cooking. 

YEAST; AND YEAST BREAD 

Home-made yeast I prefer to yeast cakes, but there are a few kinds of bread, as 
the Lunch Rolls, Sweet Rusks, and Bunns, which are better made with yeast cakes, but, 
although they are convenient, especially on account of rising so quickly, I think home- 
made yeast is preferable and use it, in both summer and winter, made by the first 

3 



recipe in the book. If there is any trouble in keeping the yeast sweet in warm 
weather, it can be made with less potatoes — three instead of four. 

The new, that is the early potatoes, are not dry or mealy enough to make good 
yeast. I have tried the recipes and given them with both home-made yeast and yeast 
cakes. By yeast cakes I always mean the little two-cent cakes of compressed yeast, 
such as are generally used. Be careful not to dissolve them in too hot water or milk, 
or it will take the life out of the yeast and the bread will not rise well. Care should 
be taken also to get them perfectly fresh, and, if kept at all, to cover them carefully 
and keep them in the ice-chest or cellar. Dissolve the yeast cake in the same 
quantity of warm milk or water that would be taken of home-made yeast. If the 
bread is made with milk it is generally better to dissolve it in milk. Always warm 
the milk to be used in making bread with yeast. The best way is to put it in a tin 
quart measure, and set it in a pan of hot water on the stove. Of course the milk 
should be only just lukewarm when added to the dough, but it is better, especially in 
summer, to let it get quite hot, and then leave it in a pan of cold water until just luke- 
warm before using, as this prevents the dough from souring. Always be very careful 
that the milk is perfectly sweet, and if bread is mixed in the evening, never use milk 
brought the day before. Milk that has been skimmed is rather better for raised loaves, 



and makes the bread whiter, and with the shortening- used is quite rich enough. 
Bread made with yeast cakes requires more salt than that made with home-made 
yeast — nearly half as much again. 

If the bread is mixed with water instead of milk, have the water just lukewarm. 
If the quantity of milk given in the recipes seems a great deal in proportion to the 
quantity of flour used, it is because the breads were made with very fine dry flour, 
and if moister flour should be used of course it would not stiffen as much and would 
require less milk or water, although bread is much nicer when the dough is kneaded 
quite soft, and a great deal of bread is spoiled by being made too stiff. Dough that 
seems too soft, and troubles one by sticking to the hand at first, after kneading eight 
or ten minutes, will be quite stiff enough, and can be easily kneaded for the remainder 
of the time. Never flour the hand while kneading and do not sprinkle any over the 
dough, and use as little flour as possible in making out either loaves or biscuit. 
Steady the bowl with the left hand, and knead well with the right, never kneading 
down but always tossing the dough up against the side of the bowl. I like a large 
crockery bowl, one holding nearly eight quarts, for mixing raised breads, unless it is a 
small quantity — if so the dough rises better in a smaller bowl. Always, either in 
cold or warm weather, as soon as the bread is kneaded, cover the bowl closely. A 



good way is to lay a thick linen bread-cloth over the bowl, wrapping it well around it, 
and in cold weather, outside this, wrap a large piece of flannel. A yard and a half of 
thick wide flannel will do. Care must be taken that it is kept nice, and washed nearly 
as often as the common linen bread-cloths. 

It is better to put it away in the spring, not being required through the summer, 
but in winter it makes the dough rise much more quickly, and is safer, if the bowl is 
left near the fire, than a cotton or linen bread-cloth. 

The large tin kneading-pans are very good, but more care than the crockery 
bowls. They must be kept scoured very nicely, and although closely covered while 
the bread is rising, it is not well to put one away with the cover on, as, no matter 
how carefully tins are washed, they are apt to have a close musty smell if left covered. 

I think it is a mistake ever to put sugar in the dough for raised flour loaves, as 
many persons cannot eat bread made with sugar, and it is the more important for 
plain flour loaves to be made without that almost all kinds of rolls, biscuits, and rusks 
made with yeast have some sugar in them, as in this way more yeast can be used, 
which of course makes them lighter. 

No matter how well made or however thoroughly kneaded, bread will not be 
good unless plenty of time is allowed for it to rise in the pans before baking. 

6 



Important as it is for the dough to rise well in the kneading-bowl, it is equally 
important that after being made out into loaves, rolls, or biscuit, sufficient time should 
be allowed for it to rise well in the pans before baking. 

Fold a bread-cloth small and lay over the top of the pan, taking it off some time 
before baking the bread so that the dough can rise well above the tin before putting 
it in the oven. 

Cooking-stoves and ranges are so different and ovens vary so much, some 
baking in about half the time of others, that it is almost impossible to give exact 
directions about baking bread. But there are a few rules which apply to nearly all 
cooking-stoves. Never put coal on the fire while bread is baking. Before putting it 
in the oven, be sure that you have a fire that will not need replenishing. An oven 
does not bake as well when the stove is full of coal. It should not be filled up to 
the covers. If the covers of the stove are lifted while the bread is baking, it will be 
liable to fall and be heavy. This is true of most all kinds of bread, but especially of 
bread made with eggs. Open the oven door as seldom as possible, shutting it care- 
fully — not slamming it, although with a very large raised loaf, which requires about 
an hour and fifteen minutes for baking, it is a good plan to leave the oven door an 
inch or two open four or five minutes before taking it from the oven. 

7 



SUGAR 

Unless otherwise specified in a recipe, take the fine white granulated sugar. 
Whenever brown sugar is used always sift it. The Muscavado molasses is the best for 
bread. It is very dark, and does not look as nice as the lighter kinds, which are more 
like syrup, but makes the bread lighter and is much better, especially for graham and 
brown-bread. 

When the butter and sugar are to be creamed together, cream them in precisely 
the same way as for cake, but do not wash the butter ; this is better usually for cake, 
but not for bread, as salt only makes bread lighter. 

PANS FOR BAKING 

Iron gem pans, roll or cup-shaped, are particularly good for baking. If pre- 
ferred the tin pans can be used, or the muffin rings set in a dripping-pan, but many 
kinds of cakes are better baked in the iron pans, and there is little danger of their 
burning. The earthen cups I like only for Flour Drop Cakes, for which there are 
three recipes given in the book. If the tin pans are used, of course they need be 
only slightly warmed, just enough to butter them easily, but the iron pans should 
be very hot before filling, for all kinds of bread not made with yeast. Have them 

8 



very hot and well buttered, pouring the batter into the gem pan while it is still on the 
stove. For bread made with yeast only warm the pan enough to butter it, always 
using the roll-shaped, and let the cakes stand long enough to rise well before baking. 

The larger-sized pans for baking loaves of bread measure nine and a halt by six 
and a half inches ; depth, three and three-quarters inches. Smaller size, nine and a 
half by rive and a half inches ; depth, three and a half inches. The cake-pans 
measure ten by five and three-quarters inches ; depth, two inches. Gingerbread pans 
measure seven and a half by eleven and a half inches ; depth, one and a quarter inches. 
Gingerbread sheets measure thirteen by nine and a half inches, and are generally 
used for bakine thin eineerbread, cookies, etc. Care must be taken not to coniuse 
them with the gingerbread pans. 

BAKING POWDER AND SODA 

If baking powder is used, be very careful that it is the best and sift it with the 
flour. Never use saleratus for cooking, always get the bi-carbonate of soda. In 
making bread with sweet milk, where soda and cream of tartar are used, take exactly 
twice as much cream of tartar as soda. The cream of tartar is not apt to be lumpy, but 
the soda should always be smoothed carefully with a knife before measuring. Sitt the 

9 



soda and cream of tartar with the flour twice, unless the soda is to be dissolved in the 
milk, in which case sift the cream of tartar with the flour, and, taking half a cup of the 
milk, drop the soda into it and beat thoroughly for a minute or two. This is also a 
good way to dissolve soda in sour milk. It is specified in the recipe whenever warm 
or sour milk is to be used, so, unless otherwise directed, make the bread with sweet 
cold milk, which is always to be taken with baking powder, and when both soda and 
cream of tartar are used the milk must always be cold, whether sweet or sour. 

MEAL AND FLOUR 

Always sift all kinds of meal and flour, taking a wire sieve as a hair sieve is too 
fine ; measuring before sifting unless otherwise directed. It makes a great difference 
for corn bread what kind of meal is used. Always use the yellow bolted meal for 
brown-bread and for any recipe for corn bread unless white meal is specified. 

The yellow corn-meal flour is a little too fine, and the granulated meal, although 
I have tried it several times, seems to me too coarse and does not make as good bread. 
The white corn-meal flour is very good when a recipe is to be made with white 
meal, although I do not think it is quite as good as the Rhode Island white meal, 
especially for Rhode Island Johnny Cake. For Brown-Bread use rye meal, never rye 



flour. Rye breads are generally better made with part rye meal and part rye flour. 
Mixing a little rye meal with the rye flour makes it more like the rye which New- 
England farmers raise and have ground in the country, — bolted rye, which seems 
sweeter and a very little coarser than the ordinary rye flour. 

If one wishes to double a recipe, or to have half the quantity made, it is a good 
plan to write it down and pin over the one in the book, as it is confusing for a cook 
to have to double or divide a recipe quickly. 

The cup that I have used for measuring is a tin cone-shaped cup marked oft" into 
quarters, three inches high, two and a quarter inches across the bottom, and three 
inches across the top. 

When anything for a recipe is to be measured in a tablespoon, be careful that the 
kitchen spoon used for measuring is really the size of an ordinary silver tablespoon, 
as the large kitchen spoons used for stirring are often twice the size. 



1 1 



YEAST 



Four medium-sized potatoes. 
Half a cup of flour. 
One tablespoonful of salt. 
One tablespoonful of hops 

(not heaping). 
Half a cup of white sugar. 
One quart of boiling water. 
One cup of home-made yeast, 

or half a yeast cake in one 

cup of water. 



Never use compressed hops for yeast. If possi- 
ble, get hops raised the same year, as the fresh ones 
are better. Peel the potatoes, taking- four just 
medium-sized, not four large ones, and let them 
stand in cold water for about an hour. Then cook 
them in boiling water, in a kettle or deep saucepan, 
closely covered. When they have been boiling 
hard ten or twelve minutes, take one tablespoonful 
of hops, and put them into another saucepan with a 



quart of cold water. Set it on the stove where the 
water will boil, so that as soon as the potatoes are cooked the hop water will be boiling. 
When the potatoes are done, drain them through a colander, and put them in the 

'3 



YEAST 



yeast-bowl ; if there are any dark specks in them, cutting them out carefully. Mash 
them fine with a wooden pestle and sift in the salt, sugar, and flour. Mix all together, 
then strain the water from the hops into the tin quart measure, and as it will probably 
lack a spoonful or two of a full quart fill it up with boiling water from the tea-kettle. 
Pour this on to the potatoes gradually, mixing all well together. Leave it to cool and 
when nearly lukewarm (it does not do to have it hot, and if it is too cold the yeast 
will not rise well) add one cup of home-made yeast, or half a yeast cake in one cup of 
water ; stirring all well together, but after this is once stirred in do not stir the yeast 
again or it may prevent its rising. Cover very closely and let it rise until the 
next day. 

In winter begin to make the yeast by ten or eleven in the forenoon, and put it in 
the yeast-jug after breakfast the next morning. In summer make it an hour or two 

14 



YEAST 



later, or the first of the afternoon will do, and if it is well risen put it in the jug early 
in the morning. 

Have a good stone jug, with a tight cork, in which to keep the yeast. It is better 
to have a good-sized one — one that will hold as much as a quart more than the 
quantity of yeast made. As soon as the yeast is put in the jug stop it up closely and 
put it in the cellar. Keep in the cellar and always shake well before using. When- 
ever fresh yeast is made, the jug should be carefully washed, first once or twice with 
hot water, then two or three times with clear cold water, and the jug be left uncorked 
to air until the next day. In summer make the yeast fresh once a week ; in winter, 
every ten days or a fortnight. A bowl holding three or four quarts is a good thing in 
which to make the yeast. Cover it closely with a large plate or the round wooden 
bread platter, and also in cold weather wrap a cloth closely about it. 

■5 



YEAST NO. 2 



Two medium-sized or three small potatoes. Peel the potatoes and let them 

One tablespoonful of salt. stand in . cold water one hour and a 

One heaping tablespoonful of flour. half, then grate them very fine; put 

Half a cup of white sugar. them in a p0 rcelain-lined kettle ; sift 

One tablespoonful of hops. in the flour> sugar< and ^ add one 

Three pints of boiling water. . , T . A 

_ pint and a half of boiling- water grad- 

One cup of home-made yeast or half a r . 

yeast cake in one cup of water. uall y- stirrin g untl1 smooth ; let lt 

cook six or seven minutes, stirring 

continually. Have one tablespoonful of hops steeping in a pint and a half of boiling 
water. It is better, just before grating the potatoes, to put the hops with a pint and 
a half of boiling water in a saucepan and set it on the back of the stove. Strain 
the water from the hops on to the batter in the porcelain-lined kettle and cook eight 
or ten minutes, then turn into the yeast-bowl, let it cool, and when nearly luke- 
warm add one cup of yeast or half a yeast cake in one cup of water, stir all together 
thoroughly, cover it closely, and leave it to rise. This yeast rises very quickly and if 
made in the morning will have risen enough to put in the jug in the evening, or it 
can be made any time in the afternoon and put in the jug the next morning. On 
this account it is very convenient, but I prefer the first recipe for yeast. 

16 



RAISED FLOUR LOAVES 



two quarts of flour. 

Two-thirds of a tablespoonful of butter. 
Half a tablespoonful of lard. 
Two cups and three-quarters of luke- 
warm MILK. 
One teaspoonful of salt (heaping). 



Always warm the milk for all kinds 
of bread made with yeast, and the best 
way to do it is to put the milk into the 
tin quart measure and set it in a pan 
of hot water on the stove. Be sure 
that it is only just lukewarm before 



Two-thirds of a cup of home-made yeast 

or half a yeast cake in two-thirds of using, G r there is danger of the bread 

A CUP OF MILK. , . T , • , .. • ,1 . , 

beincr sour. 1 think it is well to nave 
it a little warmer in winter than in summer. If it gets very hot on the stove, set it 
in a pan of cold water so as to have it just lukewarm before adding to the bread. This 
is a convenient way of warming the milk, as then you do not have to stop while mix- 
ing the bread, but have the milk already warm. Sift the salt with the flour, taking 
half a teaspoonful more salt if yeast cake is used. Rub in the butter and lard, then 

*7 



RAISED FLOUR LOAVES 

add the yeast, and last of all the milk gradually, and knead well for twenty-five minutes, 
that is, from the time the milk is kneaded in. Never knead down, as this will make 
the dough heavy and soggy, but always tossing the dough up against the side of the 
bowl. Do not flour the hands or in any way add any more flour while kneading. 

Bread is much nicer not made too stiff, and dough that is so soft that it is 
difficult to knead, and will stick to the hand at first, after five or ten minutes can be 
easily kneaded. Never dredge flour over the top of the dough, but as soon as it is 
done cover it closely and let it rise over night. In summer mix it in the evening, 
but in cold weather it is better to make it in the afternoon. In the morning make 
out quickly, using as little flour as possible, and put the loaves in buttered bread-pan. 
This quantity makes two small loaves, or one large loaf and cake-pan of rolls, that is, 
about seven or eight. Be sure that the bread has plenty of time to rise in the pans 
before baking, or it will not be good no matter how carefully made. If two small 

18 



RAISED FLOUR LOAVES 

loaves, let it rise till about even with top of pans, and a large loaf some way above the 
pan, before baking-. Rake large loaf about an hour and a quarter. As this dough rises 
rather slowly, it is better not to try to have the rolls for breakfast, but leave the dough 
until later, and let it have nearly two hours to rise after making into rolls, before 
baking, and bake for lunch or early dinner. Or a good way to bake a little for 
breakfast is to put some of the dough on a buttered Washington pie tin, smoothing 
it out with the rolling-pin, very slightly or it will be heavy, and let it have plenty of 
time to rise before baking for breakfast. Raised bread can be made in the same w ay 
with lukewarm water instead of milk. But I do not think it is quite as nice, and it 
dries quickly. If the flour seems damp it is a good plan to put it in the oven for a 
few minutes, leaving the door open so that there may be no danger ot its browning, 
and let it cool before mixing the dough. If preferred, take only butter for shorten- 
ing: the same quantity of butter as would be used of butter and lard. 

•9 



GRAHAM BREAD WITH MILK 



One quart of wheat flour, scant. 
One quart, heaping full, of graham flour. 
One teaspoonful and a half of salt. 
One heaping tablespoonful and a half of brown 
sugar. 

One tablespoonful of molasses. 

Quarter of a teaspoonful of soda dissolved in it. 

One pint and a half of lukewarm milk. 

One- HALF OF A TABLESPOONFUL of lard. 
Three-quarters of a tablespoonful of butter. 
Three-quarters of a cup of home-made yeast, 

or half a yeast cake in three-quarters of 

a cup of milk. 



Sift the graham flour very 
thoroughly, then sift the wheat 
flour with the brown sugar and 
salt. Rub in the butter and 
lard. Then add the molasses, 
first dissolving the soda very 
carefully in it. Next the yeast, 
and last of all knead in the 
milk gradually, having it just 
lukewarm. Now knead well 
for twenty minutes, not knead- 
ing down but tossing the dough 



up against the side of the bowl. 
Graham dough is particularly apt to seem soft and sticky at first, but after knead- 
ing it awhile it will be found- to be quite stiff enough. If half a yeast cake is used 
instead of home-made yeast, dissolve it in three-quarters of a cup of lukewarm milk. 



GRAHAM BREAD WITH MILK 

In summer take a little less yeast. In winter it is better to knead the dough and 
set it to rise by five o'clock in the afternoon. In warmer weather mix it in the 
evening. Cover it closely and let it rise over night. In the morning make out into 
one large loaf and eight or nine biscuit, or, if preferred, into two small loaves, using 
as little flour, and making them out as quickly, as possible. Leave it in a warm place 
to rise, but if it is left where it is too hot, the graham dough will be sticky, and not 
bake well. Graham bread, whether loaves or biscuit, requires a long time to rise in 
the pans before baking — longer than Hour bread — so that half the secret of having 
it good is to give it plenty of time, even if it takes three or four hours. For this 
reason it is better not to try to have graham biscuit for an early breakfast in winter. 
Of course in summer the dough rises more quickly, whether for loaves or biscuit, and 
need not be left so long in the pans before baking, but in winter it is better to leave 
the biscuit and bake them for lunch or an early dinner. The oven needs to be quite 
hot, but il graham loaves are baked too quickly they are apt to be doughy in the 
middle, owing to the molasses in the bread. If preferred, take only butter for short- 
ening : the same quantity of butter as would be used of butter and lard. 

21 



GRAHAM BREAD WITH WATER 



Three pints of graham flour, heaping full. 
Three scant pints of wheat flour. 
Two even teaspoonfuls of salt. 
Three-quarters of a cup of molasses. 
Three-quarters of a teaspoonful of soda. 
One heaping tablespoonful of lard. 
One cup of yeast, or three-quarters of a 
yeast cake in one cup of lukewarm water, 
one quart of lukewarm water. 



Sift the graham flour thoroughly. 
Sift the wheat flour with the salt. 
Rub in the lard (one very heaping 
tablespoonful), then add the mo- 
lasses, first dissolving the soda very 
carefully in it. Mix in the yeast or 
the yeast cake dissolved in a cup 
of water. Add last of all the quart 



of lukewarm water. Knead well for 
twenty minutes. Cover closely and let it rise over night. 

In summer mix it in the evening, but in cold weather mix in the afternoon by 
four or five o'clock. In the morning make out into three small loaves or two medium- 
sized ones, or, if preferred, into one large loaf and a pan of biscuit. Let it have 
plenty of time to rise in the pans before baking, even if it takes three or four hours. 



RYE BREAD 



One pint of rye flour. 
One cup and a half of rye meal. 
One even quart of wheat flour, 
two cups of lukewarm milk. 
Half a cup of molasses, with a scant half- 
teaspoon FUL OF SODA DISSOLVED IN IT. 

One very heaping teaspoonful of salt. 
Three-quarters of a cup of yeast, or 

half a yeast cake in three-quarters of 

a cup of milk. 
Two-thirds of a tablespoonful of buiter. 
Half a tablespoonful of lard. 



Sift the rye meal very thoroughly. 
Sift the salt with the rye and wheat 
flour. Then rub in the butter and 
lard, add the molasses, first dissolving 
the soda very carefully in it. Mix in 
the yeast, and last of all the milk 
gradually, having it just lukewarm. 
Knead well for twenty minutes. Cover 
it closely and let it rise over night. In 
the morning make into one very large 
or two small loaves. I think the small 



loaves are better for rye bread, as it is 
more apt to be stick) - and a little harder to bake than Hour bread, but at any rate be 
sure that it has time to rise in the pans in a warm place before baking. 

2 3 



POTATO BREAD 



Four boiled potatoes. 

Three heaping pints of flour. 

a teaspoonful of salt. 

One tablespoonful and a third of butter. 

two cups of lukewarm water. 

a scant half-cup of yeast, or one-third 

of a yeast cake in a scant half-cup of 

lukewarm water. 



Wash the potatoes, peel, and boil 
them in water enough to cover them. 
When done, drain them through the 
colander, to be sure they are quite 
dry. Mash them fine, add the salt, 
then rub in the butter, not melted. 
Let them cool a little. Sift in the 
flour, having three heaping pints 
measured before sifted. Add the yeast, then mix in the water gradually. Have the 
water a little less than lukewarm, — not quite as warm as for other raised bread, on 
account of the warm potatoes. Knead well for fifteen or twenty minutes. Mix it in 
the evening ; a little earlier in winter, by half-past five o'clock. Cover it closely and 
let it rise over night. This quantity makes one very large loaf, or one medium-sized 
one and a Washington pie tin, the latter made out in time to rise and bake for break- 
fast. Never use any but freshly boiled potatoes. 

24 



BREAKFAST 



ROLLS 



two pints and a half of flour. 
One freshly boiled potato, medium-sized. 
Three-quarters of a tablespoonful of butter. 
One teaspoonful of lard. 
One teaspoonful of salt. 
One tablespoonful of white sugar. 
One cup and a half of lukewarm milk. 
Half a cup of home-made yeast, or one-third 

of a yeast cake in half a cup of lukewarm 

milk or water. 



Peel and boil the potato, and 
as soon as it is done mash it fine, 
and let it cool a minute, but while 
it is still warm stir in the butter 
not melted. Sift the salt - and 
sugar in with the Hour. Rub in 



the teaspoonful of lard just even 
full. Add the yeast, then the 
milk gradually, and knead all well 
together fifteen or twenty min- 
utes. (Twenty minutes is better.) Cover it closely and let it rise over night. In the 
morning, as early as possible, make out into rolls, using as little flour, and making 



25 



BREAKFAST ROLLS 

them up with the hands as quickly as possible, not into the round ball-shaped biscuit. 
I do not think bread is ever as light in this shape as in long narrow rolls. Make 
them three or four inches long, and place them in two rows in a buttered pan, or even 
longer, the width of a cake-pan (four or five inches). Place them very close 
together, and let them rise as long as possible in the pans before baking. If they are 
not to be baked until time for lunch, let them rise two hours, as it can easily be done 
when they do not have to be baked for breakfast. These can be made without the 
potato if preferred, but with potato they seem richer and lighter, and rise much more 
quickly. In cold weather it is better to make them up in the afternoon instead of 
in the evening. Or they are very nice made in precisely the same way as Lunch 
Rolls. 

26 



LUNCH ROLLS 



Cream the butter and sugar 
together. Beat the eggs very 
thoroughly. Then mix with the 
butter and sugar. Stir in the 
milk and flour gradually, sifting 
in the flour ; add the yeast last 



thing, and beat all together for 



Butter the size of a very large egg. 
One heaping tablespoonful of white sugar. 
Two eggs ; one will do. 

Three pints of flour, measured before sifted. 
One pint of warm milk. 

Half a yeast cake in two-thirds cup of milk. 

If home-made yeast is used, take two-thirds of a 

cup in summer ; a little more in cold weather. 

about ten minutes. Mix it in 

the evening, cover it closely and let it rise over night. In the morning (as early as 

possible, if they are to be baked for breakfast) roll the dough on the pastry board with 

a rolling-pin, taking part at a time. Cut out with tin biscuit cutter about an inch thick, 

and place them in buttered gingerbread pans, taking care not to flatten the cakes, but 

rounding them up a little with the hands. Take three or four pans, as it does not do 

27 



LUNCH ROLLS 

to put more than four or five in each, or they will run together and spoil their shape. 
When about ten biscuit have been cut out, and laid carefully in the pans, cut out as 
many more the same thickness and place one on top of each of those already in the 
pans. Let them rise in a warm place an hour or more, or until just time to bake for 
breakfast. These are delicious rolls for lunch or tea. If for lunch set them to rise 
the evening before, — not too early, — not as early as if they were to be baked for 
breakfast. In the forenoon make them out in time to rise nearly two hours in the 
pans before baking for lunch. If for tea, set them to rise very early in the morning, 
cover them closely, and leave them in a warm place until afternoon. Make them 
out in time to rise well before baking. Bake in hot oven. If you have two round 
tin biscuit cutters, one a very little smaller than the other, it makes them a rather 
prettier shape to use the smaller one for the second layer. 

28 



TEA ROLLS 



One pint of warm milk. Sift the salt with four cups 

One tablespoonful of white sugar. of the flour and the sugar, then 

Two tablespoonfuls of lard. rLlb in the i ard Mix in the 

TWO SCANT TEASPOONFULS OF SALT. . , , 11 • • , 

_ yeast and last ot all stir in the 

hlVE CUPS AND A HALF OF FLOUR. in,.. 

>-p milk Gradually, having it just 

iWO-THIRDS OF A CUP OF YEAST, OR HALF A YEAST s 3 s J 

cake' in two-thirds of a cup of milk. lukewarm, warmed in the same 

way as for raised loaves. Stir 
all well together for eight or ten minutes, cover it closely and let it rise over night. 
In the morning any time before nine o'clock sift in the remainder of the flour and 
knead well for half an hour. Be sure to knead it the whole thirty minutes. Should 
the flour be sifted before measured, take six cups and a half instead of five and a 
halt, mixing in five cups at night and one cup and a half the next morning. In very 
warm weather, when there might be danger of the thin batter souring, I think it is a 



TEA ROLLS 



little safer to knead in all the flour at night, — five cups and a half before sifted, or 
six cups and a half after sifted, — kneading well for twenty minutes, and again for 
half an hour the next morning. Cover closely and let it rise until afternoon, and 
make the rolls out in time to rise two hours in the pans before baking for tea. If 
tea is to be at seven, begin making them out about four o'clock. Make the dough 
out with the hands into long narrow biscuit, using as little flour and making them 
up as quickly as possible. Place in buttered cake pans, having them just as long as 
the cake pan is wide, and putting them very close together so they will not spread 
apart and lose their shape. Or, if preferred, make into little narrow rolls, and place 
them in two rows in a buttered pan, but, in whatever shape, be sure that they have 
two hours to rise in the pan before baking. If baked in two rows, the pan should 
be nearly ten inches wide. Whatever pan is used make into narrow, rather long rolls 
and place close together. 

30 



ROLLS OR POCKET-BOOKS 



One quart and a half of flour. 

two cups of warm milk. 

One tablespoonful of white sugar. 

One teaspoonful of salt. 

One-third of a tablespoonful of lard. 

Two-thirds of a tablespoonful of butter. 

Two-thirds of a cup of yeast, or half 
A yeast cake in two-thirds of a cup 
of milk. In very warm weather 
take a little less yeast. 

round put a little piece of butter no target 
down over it, which makes a little roll, s 



Silt the Hour with the salt and su^ar. 
Rub in the lard and the butter. Mix in 
the yeast, then the lukewarm milk, and 
knead well for twenty-five or thirty min- 
utes. Cover closely and let it rise over 
night. In the morning, flour the pastry- 
board and rolling-pin, then take half the 
dough at a time, and roll out about half 
an inch thick. Cut out with a large tin 
biscuit-cutter, and in the middle of each 
than a small bean ; then iold one side 
imething the shape of an old-fashioned 



ROLLS OR POCKET-BOOKS 

pocket-book. Place them in buttered baking pans, and let them rise an hour and a 
half, or two hours, before baking. These rolls bake quickly, and are usually done 
in less than twenty minutes. They are not good unless they have plenty of time 
to rise in the pans before baking, so it is better not to try to have them for a very 
early breakfast. In very cold weather, it is better, if possible, to let them rise twice 
as long, as this makes them much lighter and nicer, that is, if they are mixed 
in the morning and kneaded, let them rise all day, and in the evening knead again 
about fifteen minutes. Cover them closely and let them rise over night and make 
out in time to rise in the pans before baking for breakfast. If they are for tea, 
mix them in the evening of the day before, let them rise over night, knead them 
again in the morning and let them rise until afternoon. 

3 2 



FLANNEL ROLLS 



two tablespoonfuls of white sugar. 

Four tumblers of flour, measured before sifted. 

One tumbler and a half of warm milk. 

Half a cup of yeast, or a third of a yeast cake 

in half a cup of milk. 
Piece of butter, size of a large egg. 
Whites of two eggs. 



If they are to be baked for 
tea, the evening of the day 
before mix three tumblers of 
the flour, the butter, sugar, 
yeast, and milk, having the 
milk lukewarm as for raised 



loaves. Mix it thoroughly, 

cover it closely and let it rise over night. In the morning add the remainder of the 
flour and the whites of two eggs, beaten until quite stiff. Knead well for fifteen 
minutes. Cover it closely again and let it rise until afternoon. Make out in the 
shape of tea rolls, or like the lunch rolls, cutting them out and placing two together. 
Be sure they have an hour and a halt or two hours to rise in the pans before baking. 
If they are to be baked for breakfast, mix in the forenoon of the day before, adding 
the whites of eggs and tumbler of flour at night. 



33 



SALLY LUNN 



One- half cup of butter. 

One tablespoonful white sugar. 

TWO EGGS. 

Three pints of flour. 

One pint of warm milk. 

Two-thirds of a cup of yeast, or 
half a yeast cake in two- 
thirds OF A CUP OF MILK. 



Cream the butter and sugar together, as if 
for cake. Then add the two eggs, which must 
first be well beaten. Mix together and sift in 
one pint of the flour ; stir well, then add the 
milk and the remainder of the flour. The milk 
must be warmed in the same way as for raised 
loaves. Mix all together, and add yeast the 



last thing. Stir very thoroughly for seven or 
eight minutes, and leave to rise over night. In the morning spread on two tin 
sheets, such as are used for thin gingerbread, and let it rise in a warm place until 
time to bake for breakfast. When baked cut in squares. Spread the batter on the 
tin sheets with a spoon, smoothing it a little with a knife, as it is too soft to be rolled 
out with a rolling-pin. 

34 



FEATHER BISCUIT 



One quart and a half of flour. 

One pint and a half of lukewarm milk. 

One-third of a cup of white sugar. 

One-third of a cup of butter. 

Two EGGS. 

Two-thirds of a cup of yeast, or half a 
yeast cake in two-thirds of a cup of 



Cream the butter and suo-ar too-ether. 
Add the eggs, first very well beaten. 
Mix all together, then sift in part of 
the flour (measure flour before sifting), 
add the milk and remainder of the 
flour, then the yeast, and mix all well 
together for eight or ten minutes. 



MILK. 

Cover closely and let it rise over 
night. In the morning bake in gem roll pans. Have the gem pans slightly 
warmed and well buttered. Fill about three-quarters full and let the batter rise an 
hour or more. Be sure that they are well above the top of the pans before baking. 
Bake in hot oven. 

35 



BREAKFAST MUFFINS WITH YEAST 

Make in precisely the same way as feather biscuit, only, instead of baking them 
in the gem roll pans, butter the large dripping-pan and muffin-rings carefully; lay the 
rings evenly in the pan, fill a little more than half full, and let them rise until well 
above top of the rings before baking. Bake in hot oven. 

36 



MUFFINS BAKED ON THE GRIDDLE 



One pint sweet milk. Measure the flour after sitting, 

One egg. and sift with the baking powder. 

Three scant cups of flour. Add the saltj then the \ gg very 

Three heapixg teaspoonfuls of baking powder. ,, , c • • 

well beaten. Stir in the milk 
Half a teaspoonful of salt. . . 

j gradually, mixing all well to- 

If preferred, instead of baking powder, take s 3 & 

one teaspoonful of soda and two of cream gather. Buttei the muffin-rings 
of tartar sifted twice with flour. very carefully, or the muffins will 

stick to them. Have the griddle 

well buttered and hot. Lay the rings evenly on it, and fill them three-quarters lull 

with the batter. 

Be sure and do not bake them on the hottest part of the stove or they will be 
doughy. Half the secret of having them good is not letting them cook too quickly. 
When the muffin is sufficiently clone on one side, the ring can be easily slipped oft, 
and the muffin turned with the griddle-cake turner. Raised rice muffins are very 
nice baked in the same way on the griddle. 

37 



SNOW CAKES 



One even tablespoonful of butter. Cream the butter and sugar 

Two teaspoonfuls of white sugar. we n together, then add the whites 

Whites of four eggs. of eggg( which must first be 

One pint and a half of flour. , ., . rr 

„ beaten until very stiff. Mix well ; 

Ihree teaspoonfuls of baking powder. 

One-third of a teaspoonful of salt. measure the flour before sift- 

One pint of milk. ' m g< then sift with the baking 

powder. Stir in the flour and 
milk gradually, add the salt and mix all well together. 

Have the gem roll pan, well buttered and very hot, on top of the stove. Fill 
nearly full and bake in a hot oven twenty-five minutes. 

These cakes are very nice for breakfast with an omelet, which can be made by 
adding two eggs to the four yolks. 

38 



CASTLE CAKES 



One tablespoonful of butter, heaping. 
One tablespoonful of white sugar, heaping. 
Three eggs, 
two cups of milk. 
Three even cups of flour, 
two teaspoonfuls of cream of tartar, 
One teaspoonful of soda ; or three teaspoon- 
fuls of baking powder. 



Cream the butter and suo;ar 
together (one very heaping 
spoonful of sugar) ; then add the 
eggs, which must first be well 
beaten. Sift the flour (having 
the cups even" full, not heaping) 
with the baking powder. Add 



the milk gradually, stirring all 
well together. Have the gem pan (roll or cup-shaped, but the cup-shaped are a 
little better for these cakes), hot and well buttered, on top of the stove. Fill nearly 
full and bake in hot oven. If cream of tartar and soda are used, sift two even tea- 
spoonfuls of cream of tartar with the-flour, instead of the baking powder, and dissolve 
one even teaspoonful of soda in half a cup of the milk, beating it thoroughly with 
the milk for about a minute. 

39 



BREAKFAST MUFFINS 



One pint of sweet milk. 

TWO EGGS. 

Three cups of flour. 
Three heaping teaspoonfuls of bak- 
ing powder, 
a pinch of salt, 
two teaspoonfuls of butter. 

eight or ten minutes. Have the gem pan, 
well buttered and very hot, on top of the stove. Fill with the batter, nearly full, and 
bake in a hot oven, twenty or twenty-five minutes. 

40 



Measure the flour after sifting, then sift 
with the baking powder ; add a pinch of salt. 
Then add half the milk, stir well, then the 
two eggs, first thoroughly beaten, then the 
remainder of the milk and the butter, which 
should first be melted. Beat all together 



RICE MUFFINS 



Three cups of flour. 
Three eggs. 

two teaspoonfuls of butter. 

Half a teaspoonful of salt. 

Three heaping teaspoonfuls of baking powder. 

Two cups and a half of milk. 

One scant cup of boiled rice. 

Two teaspoonfuls of white sugar. 



Sirr the Hour (three even 
cups, measured before sifted) 
with the baking powder. Add 
the salt, then stir in part of the 
milk ; next the sugar and the 
remainder of the milk, then the 
eggs well beaten. Stir well to- 



g-ether, and add the butter 
melted (two teaspoonfuls, measured before melted). Add the rice, last thing, and 
stir all well together for four or five minutes. Butter the large dripping-pan and 
the muffin-rings carefully. Lay them evenly in the pan and fill nearly full with the 
batter, and bake immediately. 

4i 



BREAKFAST CAKE 



Three eggs. 

One tablespoonful of butter. 

One tablespoonful of white sugar. 

Four cups of flour. 

Three heaping teaspoonfuls of baking 

powder, 
a pinch of salt, 
a pint of milk. 



Mix the butter and sugar well together, 
then add the eggs, which must first be thor- 
oughly beaten. Stir together, and sift in 
the baking powder with half the flour ; stir 
well, then add the milk and the remainder 
of the flour with pinch of salt. Beat thor- 
oughly for five or six minutes. Bake in 
two buttered cake pans, in hot oven. 
42 



COTTAGE CAKES 



Half a tablespoonful of butter, 
two cups of flour, heaping. 
Half a teaspoonful of salt, 
two heaping teaspoonfuls of 
One egg. 

One cup of sweet, cold milk 



\Krx<; powder. 



Measure the flour before sifted, 
two very heaping cups, then sift 
with the baking powder and salt. 
Rub the butter well into this, then 
add the milk gradually, stirring well, 



but mixing as quickly as possible. 
Last of all, add the egg, which must first be well beaten. Drop with spoon into 
buttered pan, a heaping spoonful to each cake, not smoothing them over, but leaving 
them uneven. Bake in hot oven fifteen or twenty minutes. This quantity makes 
exactly one gingerbread pan full. Place close together in the pan. 

43 



COTTAGE CAKES WITH SOUR CREAM 



Sift the soda, cream of tartar, and 
salt with the flour, which is meas- 
ured before sifted. Stir in the sour 
cream, add the egg well beaten, 
drop into buttered pans, and bake 
in the same way as cottage cakes 
with baking powder. If the cream is not very sour take three-quarters of a teaspoon- 
ful of cream of tartar. 

44 



One tumbler of sour cream. 
Two even tumblers of flour. 
Three-quarters of teaspoonful of soda. 
Two-thirds of teaspoonful of cream of tartar. 
One- half teaspoonful of salt. 
One egg. 



HOMINY MUFFINS, NO. 1 



One even tablespoonful of butter. 
One tablespoonful of white sugar. 

TWO EGGS. 

Three cups of flour. 
Two cups of milk. 

One very scant cup of boiled hominy. 

Half a teaspoonful of salt. 

Three teaspoonfuls of baking powder. 



Cream the butter and sugar together, 
then mix with the eggs, which should first 
be very well beaten ; add the hominy, beat- 
ing-- all well together. The hominy should 
be cold, or just lukewarm, for if it is hot 
the muffins will be liable to be heavy. 
Stir in the flour, sifting it in with the 



baking powder. Add the salt, and last of 
all stir in the milk gradually, mixing quickly but thoroughly. Butter the dripping- 
pan and muffin-rings carefully, place the rings evenly in the pan, fill nearly lull 
with the batter, and bake in hot oven ; or bake in gem roll pan, having it very hot 
and well buttered before filling. Rice Muffins are very nice made in precisely the 
same way. 

45 



SALLY LUNNS WITH BAKING POWDER 



One egg. 

Two-thirds of a tablespoonful of 

BUTTER. 

TWO TEASPOONFULS OF WHITE SUGAR. 
TWO HEAPING CUPS OF FLOUR. 
TWO HEAPING TEASPOONFULS OF BAKING 
POWDER. 

One cup and a quarter of milk. 
Half a teaspoonful of salt. 



Sift the sugar and baking powder with 
the flour, add the salt, then rub in the but- 
ter, stir in the milk gradually, and last of 
all add the egg, which should first be well 
beaten. Bake in one buttered gingerbread 
pan. 



4 6 



STRAWBERRY SHORTCAKE 

two boxes of strawberries, 
two cups of powdered sugar. 
One quart of flour. 
One teaspoonfui. of soda and 

two of cream of tartar, or 

four of baking powder. 
One pint of milk. 
One tablespoonfui. lard. 
Half a cup of butter. 

quickly, and using as little flour as possible, half the dough, which will just fill one 
deep Washington pie tin. Fill another tin with the other half in the same way, as 
this receipt makes just two shortcakes. Bake in a very hot oven, taking care that 

47 



Mix the strawberries and sugar together in a 
bowl just before making the shortcake. Take one 
full quart of flour, measured before sifted, then sift 
with cream of tartar and soda, or baking powder 
(whichever is preferred). Mix well with the 
butter and lard, rubbing them in with the hands. 
Then stir in with a spoon the milk, which must be 
sweet and cold. Then roll out on the pastry-board 



STRAWBERRY SHORTCAKE 

the top does not bake too brown, — not as brown as biscuit. Split carefully, and 
butter well. Fill each with half the strawberries and sugar. Dredge powdered 
sugar over the top of the cake. Wrap in a cloth to keep warm and soft. Great care 
must be taken, in splitting the shortcake, that the top does not break; but if it should 
fall to pieces do not think that the cake is ruined, for if the pieces are laid evenly 
together immediately, while hot and moist, and covered with the powdered sugar, the 
cake will look whole and nice. Serve the shortcake with cream and sugar, or, if 
preferred, place it in a large dish and cover with whipped cream, slightly sweetened. 
If the shortcake has got cold, I think it nicer warmed a little. Raspberry shortcake 
can be made in precisely the same way, but with one cup and a half of powdered 
sugar instead of two cups. This receipt can easily be divided if wished, and only one 
shortcake made instead of two. 

4 8 



STRAWBERRY SHORTCAKE, NO. 2 



two boxes of strawberries. 

One cup and a half of powdered sugar. 

Four heaping cups of flour. 

One very heaping cup of butter. 

Two TABLESPOONFULS of granulated sugar. 

two cups of milk. 

Four teaspoonfuls of baking powder. 
One egg. 



Sift the flour with the baking powder 
and granulated sugar ; rub in the butter ; 
add the milk gradually, mixing quickly 
but thoroughly ; and last of all stir in 
the egg, which should first be well beaten. 
Bake in two buttered Washington pie 
tins, spreading the dough on with a 



spoon, as it is a little too soft to roll 
out with the rolling-pin. Bake a light brown in hot oven. Have the strawberries 
mixed with the powdered sugar, split and butter the cakes while hot, filling each with 
half the strawberries. Dredge powdered sugar over the top of the cakes, wrap in 
cloth to keep warm, and serve with sweetened whipped cream, or cream and sugar. 
This recipe can easily be divided, if wished, and only one shortcake made instead 
of two. 

' 49 



PEACH SHORTCAKE 



One quart of flour. Measure the flour before sifting, 

One pint of milk. and sift with the baking powder, then 

Three heaping teaspoonfuls baking powder. rub the butter and lard wdl intQ the 

Half a cup of butter. a A ■, , , 

flour. Add the milk gradually, stir- 

One tablespoonful of lard. . . . ... 

ring well, but mixing as quickly as 

FOURTEEN OR FIFTEEN RIPE PEACHES. & ^ & n J 

Four tables poonfuls of granulated sugar. P oss ible. Hour the pastry-board and 

rolling-pin. Roll out half the dough 
at a time, and put it on a well-buttered, large Washington pie tin, or very large 
pie plate. This recipe makes two shortcakes, or two tins or plates full. Have 
the peaches peeled and cut in quarters, place them on top of the shortcake, as many 
as possible, pressing them into the dough, the inside of the peach up. Sprinkle about 
two spoonfuls of sugar over the top of each cake, and bake in hot oven. Wrap in a 
cloth to keep warm, or, if it gets cold, put it in the oven and heat it through before 
sending to the table. Serve with sweetened whipped cream, or, if preferred, with 
cream and sugar. Peach shortcake can be made in the same way as strawberry 
shortcake, by splitting the cake carefully after it is baked, buttering it a little, and filling 
it with cut-up peaches and sugar. Dredge powdered sugar over the top. 



RICH SHORTCAKE 



One pint of sour milk. Measure the flour before sifting-, and have the 

One heaping quart of flour. qua rt heaping full, then sift very carefully twice. 
One cup of butter, heaping. with the cream of tartar and sodaj haying a full 

One teaspoonful of soda. t r , , ' f , c 

teaspoon 01 soda and scant teaspooniul 01 cream 

One scant teaspoonful of cream . . 

of tartar. Rub the butter (a heaping- cup) well 
of tartar. v 1^1/ 

in with the flour. Add the sour milk gradually, 
stirring thoroughly, but mixing all as quickly as possible. Bake a teaspoonful or two 
for a taster, as the sour milk varies, and if the dough tastes of the soda or cream of 
tartar it can easily be remedied by sifting in a little of whichever is needed, with a 
spoonful or two of flour. Flour the pastry-board and rolling-pin, and roll out about 
half an inch thick. Cut out with tin biscuit cutter, and place them in buttered baking 
pans a little way apart. Bake in hot oven, taking care not to bake them too brown. 

These shortcakes are very nice for an afternoon tea. Bake them in the 
forenoon, and split and butter them while a little warm. If preferred, one pint of 
sweet, cold milk and four teaspoonfuls of baking powder can be used instead of sour 
milk and cream of tartar and soda, but I do not think they are quite as good as those 
made with sour milk. 

S 1 



PLAIN SHORTCAKE 



One quart of flour. 

two cups of sweet, cold milk. 

One teaspoonful of salt. 

One tablespoonful of butter, heaping. 

Two teaspoonfuls of lard. 

Four heaping teaspoonfuls of baking 
powder, or one teaspoonful of soda 
and two of cream of tartar. 



Sift the baking powder, or the cream of 
tartar and soda (whichever is used), twice 
with the flour and salt ; rub in the shorten- 
ing, and mix in the same way as Rich Short- 
cake. Flour varies in stiffening, but it is 
better to have the shortcake as soft as it 
can be rolled out. Flour the pastry-board 



and rolling-pin, roll out about an inch thick, 
cut out with tin biscuit cutter. Place in buttered pans, and bake a light brown in 
hot oven ; or it is very nice rolled out on two Washington pie tins. This quantity 
just makes two tins full. If preferred, use only butter for shortening, taking two- 
thirds of a cupful. 

5 2 



SOUR CREAM CAKES 



Two cups sour cream. Measure flour before sifting, then sift twice 

One teaspoonful of soda. w i t h the soda, cream of tartar, and salt. Then 

Half-teaspoonful cream of tartar. add the cream> stirrin g thoroughly seven or 

About a thiru-teaspoonful salt. • , . • D n t a. t i 

eight minutes. Roll out on the pastry-board. 

One quart of flour. • , • ^, , , , , 

cut out with a tin cutter. Ihey should be about 

an inch thick, or they are very nice rolled out a little over half an inch and two laid 

together. Bake in a very hot oven. If the cream is not very sour take a scant 

teaspoonful of cream of tartar. 

53 



EXETER RYE DROP CAKES 



two cups and a half of rye flour. 
Half a cup of rye meal. 
One cup of wheat flour. 
One teaspoonful of salt. 
Three cups and a half of milk. 
Four eggs. 



Sift the rye flour and the rye meal thor- 
oughly, then sift the wheat flour with the salt. 
Stir in the milk gradually, and add the eggs, 
which must first be beaten very thoroughly 
with the egg-beater for five or six minutes. 
As there is no shortening in these cakes, they 
are much better when made with rich milk. They can be made entirely with the rye 
and wheat flour, but are a little nicer with the half-cup of rye meal. Have the iron 
gem pans, roll or cup-shaped, very well buttered and very hot, on top of the stove. 
Fill full while still on the stove, and bake in hot oven. This receipt makes a large 
quantity, and half of it is enough for a small family, but it can easily be divided. 

54 



EXETER RYE CAKES NO. 2 



a teaspoonful of brown sugar 
One heaping cup of wheat flour 
One scant cup of rye meal. 
One cup of rye flour. 
Three eggs. 
Three cups of milk. 
Half a teaspoonful of salt. 
One teaspoonful of butter. 



Sift the wheat flour and rye flour with the salt 
and sugar. Sift the rye meal very thoroughly, 
then add part of the milk, stirring until smooth. 
Add the eggs, first well beaten, then the remainder 
of the milk, and, last of all, the butter, melted (a 
teaspoonful, measured before melted). Beat all 
together, and bake in iron gem pans, roll or cup- 
shaped, well buttered, and very hot. 
ss 



RYE DROP CAKES NO. 3 



One pint of rye meal. 
One half-pint of flour. 
A pinch of salt. 

One teaspoonful of brown sugar. 
One and a half pints of milk. 
Three eggs. 

One tablespoonful of melted but- 
ter, WHICH IS ONLY ABOUT HALF 
A TABLESPOONFUL BEFORE MELTED. 

batter while still on the stove. Bake 



Measure the rye before sifting, then sift well, 
and add half a pint of flour, also measured before 
sifted, a pinch of salt, a teaspoonful of brown 
sugar, one tablespoonful of melted butter ; then 
add the pint and a half of milk, gradually, stir- 
ring well ; then three eggs very well beaten, and 
mix all together. Bake in iron gem pan, cup- 
shaped. Have the gem pan, well buttered and 
very hot, on top of the stove. Fill with the 
in hot oven. 
56 



RYE DROP CAKES NO. 4 



TWO EGGS. 

Three cups of milk. 

one tea.spoonful of soda. 

two teaspoonfuls of cream of tartar. 

Half a tablespoonful of butter. 

One even teaspoonful of salt. 

a cup and a half of rye meal. 

two cups of wheat flour, measured 

before sifted, 
two teaspoonfuls of white sugar. 

57 



Mix in the same way as Rye Drop 
Cakes No. 2, and bake in the gem pan, 
roll or cup-shaped, having it well but- 
tered and very hot. 



SOUR CREAM RYE CAKES 



One pint of sour cream. 

two cups and a half of rye flour. 

One cup of wheat flour. 

One even teaspoonful of brown sugar. 

One even teaspoonful of soda. 

Three-quarters of a teaspoonful of 

cream of tartar, 
one teaspoonful of salt. 



Sift the cup of flour twice with the 
cream of tartar and soda, then sift the 
rye with the sugar and salt. Stir in 
the pint of sour cream, or if the cream 
is very rich take two-thirds sour cream 
and one-third sour milk. Drop with 
spoon into buttered pans, about two 



heaping spoonfuls to each cake, which 
makes quite large cakes. Do not smooth them over the top, but leave them uneven. 
Bake in hot oven. This quantity makes nine or ten cakes. 

58 



BROWN BETTIES 



One very heaping cup of rye meal. 
One very scant cup of wheat flour. 
One cup and a third of sour milk. 
Three-quarters of a teaspoonful of salt. 
Three-quarters of a teaspoonful of soda. 
Two tablespoonfuls of molasses. 



Take a cup as heaping full as it will 
hold of rye meal, sift very thoroughly, 
then sift one very scant cup of flour with 
the salt and soda. Stir in the molasses, 
and last of all the sour milk. Mix well 



together, stirring until quite smooth. 
Drop with a teaspoon into very hot lard, frying them in the same way as doughnuts, 
but fry them a little darker brown. They are very nice for breakfast or lunch, with 
hot coffee. 

59 



MAINE RYE CAKES 



One tumbler and a half of rye flour. 
Three-quarters of a tumbler of wheat flour. 
One tablespoonful of white sugar. 
One tumbler of sour cream. 
One tumbler of sour milk. 
Three-quarters of a teaspoonful of salt. 
Two EGGS. 

One scant teaspoonful of soda. 

Half a teaspoonful of cream of tartar. 



Sift the rye flour with the salt 
and sugar, and the wheat flour 
with the cream of tartar. Dis- 
solve the soda carefully in a 
spoonful of sweet milk, then fill 
up the tumbler with sour milk, 
and stir this and the tumbler of 
sour cream gradually into the rye 



and flour. Last of all add the 
two eggs, very well beaten. Have the gem roll pan, well buttered and very hot, on 
top of the stove. Fill nearly full, and bake in hot oven. 



60 



RYE SHORTCAKE 



two cups of rye flour. 

One cup of rye meal. 

One cup and a half of wheat flour. 

One teaspoonful of brown sugar. 

One even teaspoonful of salt. 

One teaspoonful of lard. 

Half a cup of putter. 

Four heaping teaspoonfuls of baking 

POWDER. 

TWO CUPS AND A THIRD OF SWEET, COLD 
MILK. 

place them in buttered pans, and bake in 



SiFr the rye meal and rye flour very 
thoroughly with the salt and brown sugar, 
then sift the wheat flour with the bakino- 

o 

powder. Mix all together, and into this 
rub the butter and lard. Add the milk 
gradually, stirring very well, but mixing 
as quickly as possible. Flour the pastry- 
board and rolling-pin. Take half the dough 
at a time and roll out nearly half an inch 
thick. Cut out with tin biscuit cutter, 
hot oven. 



Rye Fire Cake can be made in precisely the same way, only roll the dough on 
buttered tin gingerbread sheets, as thin as it can be rolled. Bake a light brown in 
hot oven, and when baked cut in square pieces. 

6i 



RYE MUFFINS 



One pint and a half of rye flour. 

One pint of wheat flour. 

Two tablespoonfuls of molasses. 

Half a teaspoonful of soda. 

One even teaspoonful of salt. 

One teaspoonful of brown sugar. 

One tablespoonful of butter, heaping. 

Two cups and a quarter of lukewarm milk. 

Two-thirds of a cup of yeast, or half a yeast 

cake in two-thirds of a cup of milk. 
In very warm weather take half a cup of 

yeast or a little over a third of a yeast 

cake in half a cup of milk. 

and let them rise until well up above the top of 

62 



Sift the rye and wheat flour with 
the salt and sugar, stir in the butter, 
melted, then the molasses, with the 
soda dissolved in it. Add the milk 
gradually, stirring well, then the 
yeast, and stir all well together for 
eight or ten minutes. Cover it 
closely, and let it rise over night. 
In the morning butter the dripping- 
pan and muffin-rings carefully, lay 
the rings evenly in the pan, and fill 
with the batter about two-thirds full, 
the rings, and bake in hot oven. 



FLOUR DROP CAKES, NO. 1 



Three eggs. Beat the egfgrs with ecrcr-beater for eisdit or ten 

oo oo o 

One pint and a half of flour, minutes, then stir in the flour and milk. Add the 

MEASURED AFTER SIFTED. ^ and ^ q{ ^ ^ melted bu tter, which must 

A GOOD PINCH OF SALT. , f , , r , . 

be an even teaspoontul before melting, lhey 

ONE EVEN TEASPOONFUL OF BUTTER. . 

^ usually take twenty-rive or thirty minutes to bake in 

ONE PINT AND A HALF OF MILK. 3 J 7 

gem pans, and five minutes more in earthen cups. 
It is nearly as important to have fresh, new-laid eggs for Drop Cakes as for 
Sponge Cake. Break the eggs and place them in the ice-box for a little while. Be 
sure that the milk is also cold. Warm the iron gem pans, roll or cup-shaped, then 
butter well, and put on top of the stove to get very hot. Fill a little over three- 
quarters full while the pan is still on the stove, then bake in hot oven. If earthen 
cups are used, they need be only a little more than half filled. Heat the cups, then 
butter them, and place them evenly in a bake-pan on the table, as in this way it is 
easier to pour in the batter and carry them to the oven. Take them from the pan 
before putting them in the oven, as the cups are too thick to bake set in a pan. If 
the stove-covers are lifted the drop cakes are liable to fall and be heavy, so it is better 
not to have them when there is fish or meat that will take long to broil for breakfast. 

63 



RICH SOFT DROP CAKES, NO. 2 



Three eggs. 

Half a pint of flour, measured 

before sifted. 
One pint of milk. 
One-third of a tablespoonful of 

butter, measured before melted. 



Mix and bake in precisely the same way as 
Drop Cakes No. i, only they bake in less time, 
twenty or twenty-five minutes. 

6 4 



FLOUR DROP CAKES, NO. 3 



Two eggs. Beat the eggs well, then stir in the flour and milk, 

1 wo cups or flour. measuring the flour after sifting, and having the cups only 

TWO CUPS OF MILK. eyen fu]L gQod of ^ ; n ^ same 

A PINCH OF SALT. ~ ~ , , T . , . . 

way as Drop Cakes JNo. i. ihis makes eleven or twelve, 
baked in the earthen cups. 

6s 



CREAM OF TARTAR OR BAKING POWDER BISCUIT 



Sift the baking powder, or cream 
of tartar and soda, with the flour. 
Add the salt, then rub in the butter. 
Stir in the milk, and mix all well 
together. Roll the dough out about 
an inch thick on the pastry-board, 
cut out with tin biscuit cutter, and 
bake in hot oven. This recipe 
makes only a few biscuits, but the quantity can easily be doubled if wished. 

66 



TWO CUPS OF FLOUR, SCANT, AND MEASURED AFTER 
SIFTED. 

two heaping teaspoonfuls of baking powder, 
or half a teaspoonful of soda and one 
teaspoonful of cream of tartar. 

two heaping teaspoonfuls of butter. 

a pinch of salt. 

Three-quarters of a cup of milk. 



WHEAT OR FLOUR GEMS 



One quart of wheat or flour. Pour one pint of milk into the tin 

One pint of cold milk. quart, then add a little piece of ice, 

One pint of cold water. and fin up the quart with cold water 

Three-quarters of a teaspoonful of salt. c .,- . , a , 

Sift the wheat or Hour (an even quart, 

measured before sifted) with the salt, then stir in the milk and water gradually, and mix 

well for five or six minutes. Have the iron gem pan (roll or cup-shaped, but the roll 

pan is better), well buttered and very hot, on top of the stove. Be sure that it has 

been on the stove long enough to get thoroughly heated. To have the gem 

pan hot is particularly important for these biscuit. Fill full while still on the stove, 

and bake in very hot oven about thirty-five minutes. For these cakes always use an 

iron gem pan. 

67 



GRAHAM ROLLS WITH YEAST 



One pint and a half of wheat flour. 

One very heaping pint and a half of graham flour. 

One tablespoonful of brown sugar. 

One-third of a cup of molasses, with a third of 

A teaspoonful of soda dissolved in it. 
Three-quarters of a tablespoonful of butter. 
Half a tablespoonful of lard. 
One teaspoonful of salt. 

Three-quarters of a cup of yeast, or half a yeast 

cake in three-quarters of a cup of milk. 
One cup and a half of lukewarm milk. 

68 



Sift the graham flour thor- 
oughly, taking a very heap- 
ing measure before sifted. 
Sift the salt and brown sugar 
with the wheat flour, taking 
a scant measure of the flour. 
Rub in the butter and lard. 
Add the molasses, mixing all 
well together. Next the 
yeast, and last of all the 
lukewarm milk, gradually. 



• GRAHAM ROLLS WITH YEAST 

Knead well for fifteen minutes. Mix it in the evening, cover it closely, and let it 
rise all night. In the morning make into long, rather narrow rolls, the same shape 
as Breakfast Rolls. Make them out as early and let them rise as long as possible in 
the pan before baking for breakfast. Or butter the dripping-pan and muffin-rings 
carefully, lay the rings evenly in the pan, and fill with the dough about half full, 
letting it rise well above the top of the rings before baking. If the graham rolls are 
to be baked for lunch or an early dinner, make them out in the forenoon, early enough 

to have about two hours to rise in the pan before baking. 

69 



GRAHAM BANNOCK 



two cups of graham flour. 
One cup of wheat flour. 
One cup and a quarter of milk. 
One teaspoonful of brown sugar. 
One heaping teaspoonful of salt. 
One teaspoonful of butter. 
One scant teaspoonful of lard. 
Two heaping teaspoonfuls of baking 
powder. 

thin, but it is much better so. Bake in 
squares. 



Sift the sugar with the graham flour and 
the salt, sifting the graham very thoroughly. 
Sift the baking powder with the flour. Stir 
this well together, then rub in the butter and 
lard ; last of all add the milk gradually, stir- 
ring well, but mixing as quickly as possible. 
Butter two tin gfineerbread sheets, flour the 
rolling-pin well, and roll the dough out until 
the tins are covered. Of course this is very 
hot oven a light brown. When done cut in 

70 



GRAHAM ROLLS IN GEM PAN 



One cup of wheat flour. 

Three teaspoonfuls baking powder. 

a pinch of salt. 

Two cups of graham flour. 

Two cups of milk. 

Two teaspoonfuls of butter. 

One teaspoonful white sugar. 

One egg. 

Bake in iron roll pans, well buttered a 



The two cups of graham flour should be 
measured heaping full, and then well sifted. 
Into this sift a scant cup of flour and the 
baking powder, with a heaping teaspoonful 
of sugar and the salt. Then stir in the milk 
gradually, then the egg well beaten. Last 
of all, add the butter, melted, which should 
measure two teaspoonfuls before melting, 
d very hot. 



71 



/ 



GRAHAM ROLLS IN 

One cup and a half, heaping, of graham 

FLOUR. 

One scant cup and a half of wheat flour. 

One teaspoonful of salt. 

One teaspoonful of soda. 

two teaspoonfuls of cream of tartar. 

One cup and a half of milk. 

two tablespoonfuls of molasses. 

two eggs ; one will do. 

two teaspoonfuls of butter. 



GEM PAN, NO. 2 

Sift the graham thoroughly with 
the salt, and sift the wheat flour with 
the cream of tartar and soda. Stir 
in the milk gradually, and add the 
molasses, then the butter melted ; last 
of all the two eggs, first very well 
beaten. Have the iron gem pan well 
buttered and very hot. Fill full while 
still on the stove, and bake in hot oven. 



GRAHAM SHORTCAKE 



One pint, heaping, of graham flour. 

One pint of wheat flour. 

One teaspoonful of brown sugar. 

One very heaping tablespoonful of butter. 

Three-quarters of a teaspoonful of salt. 

One pint of sour milk. 

One even teaspoonful of soda. 

One even teaspoonful of cream of tartar. 

Or, instead, one pint of sweet milk, and 



Sift the salt and sug-ar with the graham 
flour, and the cream of tartar and soda, 
or the baking powder (whichever is used), 
twice with the flour. Rub in the butter, 
and add the milk gradually, stirring the 
dough well, but mixing it quickly. Drop 
with spoon into buttered baking pan, 
nearly two spoonfuls to each cake, not 
smoothing them over the top. Bake in 



FOUR TEASPOONFULS OF BAKING POWDER 

very hot oven. This quantity makes twelve or thirteen cakes. If sweet milk and 
baking powder are used, take nearly twice as much shortening, that is, two tablespoon- 
fuls of butter, and roll the dough out on the pastry-board about three-quarters of an inch 
thick. Cut out with tin biscuit cutter, and place in buttered pans. Bake in hot oven. 

73 



GRAHAM BISCUIT 



two cups and a half of grafiam flour. 

One cup of white flour. 

two cups and a quarter' of milk. 

One tablespoonful of butter. 

One tablespoonful of white sugar. 

Half a teaspoonful of salt. 

Three teaspoonfuls of baking powder. 



Sift the graham flour thoroughly, then 
add the flour, baking powder (the three 
teaspoons should be very full of baking 
powder, as no eggs are used), sugar, and 
salt, sifting all together. Mix this with the 
milk, beating very thoroughly. Last of all 



add the butter, melted. The tablespoon 
should be measured even full before melting. Bake in iron gem pans, either roll or 
cup-shaped. 



74 



GRAHAM MUFFINS 



One heaping pint of graham flour. 
One even pint of wheat flour. 
One tablespoonful of molasses, 
two teaspoonfuls of brown sugar. 
One-half of a teaspoonful of soda. 
One even teaspoonful of salt. 
One cup and a half of lukewarm milk. 
One tablespoonful of butter. 
Half a cup of yeast, or a third of a 
yeast cake in half a cup of milk. 



Sift the salt with the graham. Meas- 
ure the wheat flour before sifting-, then 
sift twice with the soda and brown suo-ar. 
Add the molasses, then the butter, 
melted. Stir in the yeast, and last of 
all the cup and a half of lukewarm milk 
(warming the milk as for raised loaves). 
Stir well for eight or ten minutes. Mix 
earl) - in the evening, and let it rise over 



night, covered closely. In the morning 
butter the bake pan and muffin-rings carefully, fill with the batter three-quarters full, 
and let the muffins rise for nearly an hour, or until well up above the rings. If there 
is not time to let them rise in the morning, bake them in the gem roll pan. Have it 
well buttered and very hot, and fill quite full, but I think they are much nicer in the 
rings. 

75 



GRAHAM ROLLS WITH SOUR MILK 



One cup and a quarter of graham flour 
One cup and a half of wheat flour. 
One even teaspoonful of soda. 
One scant teaspoonful of cream of tartar 
One tablespoonful of brown sugar. 
One even teaspoonful of salt. 
Two cups of sour milk. 



Sift the graham flour very carefully, 
having- a full measure, with the brown 
sugar and salt. Then sift the wheat 
flour with the cream of tartar and soda. 
Mix all together, then stir in the sour 
milk gradually. Of course, it is better 



to have part sour cream, if only a spoon- 
ful or two. Stir well together for four or five minutes. Have the gem roll pan on 
top of the stove, hot, and very well buttered. Fill full, and bake in hot oven. 

76 



RICE 



BREAD 



t\vo cups and a half of warm milk. 
Three eggs. 

Butter size of large egg. 

One-quarter of a cup of sugar. 

Three pints and a half of flour. 

One heaping cup of boiled rice. 

Three-quarters of a cup of yeast, or 
half a yeast cake in three-quarters 
of a cup of milk (a little less 
yeast in very warm weather). 



In making' either Rice Bread or Rice 
Muffins, do not use rice cooked the day 
before if it has been cooked with milk, or 
the dough will be apt to sour. Mix the 
Rice Bread in the same way as for Rice 
Muffins, only stirring the dough a little 
longer. Cover closely and let it rise over 
night. This quantity makes one loaf 
baked in bread pan, and nine or ten muffins 



baked in the muffin-rings. Butter the 
dripping-pan and muffin-rings, and fill a little over half full. Let the dough rise 
until well above top of the rings, and bake for breakfast. Put the remainder of the 
dough in buttered bread pan, and let it rise about an hour and a half, or until well 
above top of the pan. This bread browns quickly, so it is best not to have too hot 
an oven. Rice Bread makes very nice Rice Toast, buttered hot. 

77 



RAISED RICE MUFFINS 



Three pints of flour, measured after sifted. 
One pint of warm milk. 
One heaping tablespoonful of butter. 
One tablespoonful of white sugar. 

TWO EGGS. 

One even cupful of boiled rice. 
Two-thirds of a cup of yeast, or half a 

yeast cake dissolved in two-thirds of a 

cup of milk. 



If the rice has been freshly 
cooked, let it get nearly cool before 
using. If it was cooked at noon, 
and has become hard and lumpy, 
add a spoonful or two of milk, and 
stir it until smooth in a saucepan 
set in a basin of hot water on the 
stove. If too hot, cool it by setting 



it in a pan of cold water, as it would 
not do to have it more than lukewarm. Cream the butter and sugar together, then stir 
in the eggs, which must first be very well beaten. Stir in one pint of the flour, then 
the milk, and the remainder of the flour. Add the rice, then the yeast, mixing all well 
together, stirring it with a spoon for seven or eight minutes. Leave it to rise over 
night. In the morning butter the bottom of a dripping-pan, then butter the muffin- 
rings very carefully. Arrange them evenly in the pan, fill with the batter nearly three- 
quarters full, and let them rise in a warm place for about an hour, or until the dough 
is well above the top of the rings. Bake in a hot oven for about half an hour. 



HOMINY MUFFINS 



One pint of warm milk. 
Three heaping pints of flour, meas- 
ured BEFORE SIFTED. 

One-third of a cup of white sugar. 
One heaping tablespoonful of butter. 

TWO EGGS. 

OxNE cup of boiled hominy. 

Two-thirds of a cup of yeast, or one- 
half A YEAST CAKE IN TWO-THIRDS 
OF A CUP OF MILK ; IN YERY WARM 
WEATHER TAKE A LITTLE LESS YEAST. 



Mix in the same way as Rice Muffins, in 
the evening. Let them rise over night, 
and in the morning bake in muffin-rings. 



OATMEAL CAKES 



If the oatmeal is freshly cooked, let it 
get nearly cool, or if it is cold and lumpy 
soften it by stirring in a little of the warm 
milk. Then add the butter, which must 
first be melted, next the sugar. Stir in 
the flour and milk gradually. The milk 
must be just lukewarm. Sift in the flour, 
as it is measured before sifted. Add the 
yeast last, and stir all well together for eight or ten minutes. Let it rise over night, 
and in the morning butter the gem roll pan, warmed slightly (not hot, as for drop 
cakes) , fill about three-quarters full, and let the cakes rise about an hour, or until 
well above the top of the pan. Bake in hot oven. 



One cupful of boiled oatmeal. 
One tablespoonful of butter. 
One quart of flour. 
One tablespoonful of white sugar. 
One cup and a half of milk, 
a ' third of a teaspoonful of salt. 
Half a cup of yeast, or a third of a 
yeast cake in half a cup of milk. 



POTATO BISCUIT 



Five medium-sized potatoes. 

Three pints of flour, heaping. 

One tablespoonful of white sugar. 

Butter size of an egg. 

One pint of milk. 

One even teaspoonful of salt. 

Two-thirds of a cup of yeast, or 

half a yeast cake in two-thirds of 

a cup of milk. 

twelve or fifteen minutes. Cover closely, 
roll out on the pastry-board, and cut out \ 
in precisely the same way as Lunch Rolls 



Wash the potatoes, peel, and boil them 
in water enough to cover them. Mash 
them fine, add the salt and sugar, then 
rub in the butter. Add part of the flour 
and part of the milk. Warm the milk as 
for raised loaves, but let it get nearly cool 
before using. Stir in the yeast, then the 
remainder of the milk and flour. Stir well 
with a spoon, or knead with the hands, for 
and let it rise over night. In the morning 
r ith tin biscuit cutter, putting two together, 
or make into little biscuit like the Break- 



POTATO BISCUIT 



fast Rolls, kneading them as little as possible in making them out. In whichever 
shape they are made out, it is better to let them rise an hour and a half or two hours 
before baking. In very cold weather sec them to rise the very last of the afternoon, 
or early in the evening. In warm weather they can be set to rise early in the morn- 
ing, and made out in the afternoon in time to rise in the pans before baking for tea. 
After boiling the potatoes, be sure to drain all the water off through a colander 
before mashing them. Potatoes vary so much, some being a great deal drier than 
others, that it is impossible to give the exact measure of flour ; and if this dough 
should seem too soft, add a spoonful or two more of flour. After rubbing the butter 
into the potatoes it is well to leave them a minute or two to cool before adding the 
flour and milk. 

82 



BROWN-BREAD, NO. 1 



Half a pint of Indian meal, heaping. 

One even pint of rye meal. 

Three-quarters of a cup of molasses. 

One teaspoonful of salt. 

One pint of milk, either sour milk or sweet. 
If the milk is sweet take half a teaspoon- 
ful of cream of tartar. 

Two-thirds of a tablespoonful of wheat flour. 

One teaspoonful of soda. 



Sift the rye meal very thoroughly, 
then sift the salt with the Indian. 
Add the wheat flour, sifting it twice 
with the soda, and also the cream of 
tartar, if sweet milk is to be used. 
Stir in the molasses, and last of all 
the milk gradually. Whenever sour 
milk is used for bread it is better to 



have it quite sour, but do not use it 
when it has turned to bonny-clabber. Butter the tin brown-bread pan very thor- 
oughly, being careful to butter the cover also. Pour the batter into it, and steam 
three hours and a half. 

More than half the secret of good brown-bread is in the cooking. In the first 
place, be sure to have a good hot fire, as it is better not to have to replenish it often, 

83 



BROWN-BREAD, NO. 1 

and if possible do not move the brown-bread while it is cooking. Have the water in 
the iron pot boiling hard before you set the brown-bread tin in it, and be careful the 
iron pot is closely covered, so that the steam will not escape. Have the water about 
two-thirds up to the top of the tin. As this boils away it does not do to replenish it 
with anything but boiling water, so keep plenty boiling in the tea-kettle. Place the 
cover of a tin pail, with the rim up, or.a muffin-ring (I think the muffin-ring is much 
better), in the water under the brown-bread tin, as it does not do to let it rest on 
the bottom of the iron pot. A brown-bread tin with a tube is much better than one 
without, as it makes the bread lighter, but it is harder to grease, as the tube has to be 
carefully buttered, as well as the pan. If the brown-bread is to be kept for breakfast, 
when it is cooked turn it out of the tin, as it is not a good plan to leave it in it over 
night. A very good way to warm brown-bread is to set it in the large tin steamer, 

s 4 



BROWN-BREAD, NO. 1 



with water boiling in the kettle under it, laying a cloth over the steamer, under the 
tin cover ; not putting the brown-bread back into the tin it was cooked in, but setting 
it in a plate in the tin steamer. Of course it can be warmed in the oven if preferred. 

I have put this recipe for brown-bread, and the four following, just in order, as 
they are all cooked in precisely the same way, the only difference being in the time 
allowed for cooking. But I do not think any is as good as the brown-bread made 
with yeast, it being more like brown-bread baked in the old brick oven. It is 
better to have a large brown-bread tin, — one holding between two quarts and two 
quarts and a half, or a little over, as the bread will be heavy if it does not have plenty 
of room to rise. Whenever rye is used in brown-bread, always use rye meal, and 
not rye flour. I prefer butter for greasing the brown-bread tin, as I think it gives 
the bread a little nicer taste. 

85 



BROWN-BREAD, NO. 2 



two cups of indian meal. 

two cups of rye meal. 

One-third of a cup of wheat flour. 

One cup of molasses. 

One teaspoonful of cream of tartar. 

One teaspoonful and a half of soda. 

One teaspoonful and a half of salt. 

Three cups and a half of sweet, cold 

MILK, OR THE SAME OF SOUR MILK. If 
SOUR MILK IS USED, LEAVE OUT THE 
CREAM OF TARTAR. 

when clone the brown-bread should be risen 



Sift the salt with the Indian meal, 
having the cups even full ; then the rye 
meal carefully, having the cups a little 
heaping, that is, a fuller measure than 
the Indian meal. Sift in- the wheat flour 
with the cream of tartar and soda, then 
stir in the molasses, and last of all the 
milk gradually, stirring all well together. 
Butter the brown-bread tin thoroughly, 
taking care to butter the cover also, as 
up to the cover. Steam four hours. 



BROWN-BREAD, NO. 3 



One pint of sour milk. 

One pint of Indian meal. 

Half a pint of graham flour. 

One teaspoonful of salt. 

Two-thirds of a cup of molasses. 

One teaspoonful of soda. 

Half a teaspoonful of cream of 

TARTAR. 



Mix in precisely the same way as Brown- 
Bread No. 2, but steam only three hours and 
a halt. Dissolve the soda very carefully in 
the sour milk, taking about half a cup of the; 
sour milk, and beating the soda thoroughly 
in it, to be sure it is well dissolved. 

87 



BROWN-BREAD, NO. 4 



Three cups of Indian meal. 
Half a cup of rye meal. 
Half a cup of wheat flour. 
One cup of molasses. 
One heaping teaspoonful of salt. 
One heaping teaspoonful and a 

half of soda. 
Three cups and a half of sour 

MILK. 



Sift the rye meal thoroughly, then sift the 
salt with the Indian ; then add the soda and 
flour, sifting the soda twice with the flour. Add 
the molasses, and stir in the milk gradually. 
Mix all well together, and pour into brown- 
bread tin, and steam four hours. 

88 



BROWN-BREAD, NO. 5 



Three cups and a half of sour milk. 

two cups of indian meal. 

One cup of rye meal. 

Two-thirds of a cup of graham flour. 

One-third of a cup of wheat flour. 

One very heaping teaspoonful of soda. 

One cup of molasses. 

One heaping teaspoonful of salt. 



Mix in the same way as Brown-Bread 
No. 4, sifting the rye and graham thor- 
oughly, and steam four hours. 

89 



BROWN-BREAD WITH YEAST 



two cups of indian meal. 
One cup of graham flour. 
One cup of rye meal. 
One cup of molasses. 
One tablespoonful of flour. 
One even teaspoonful of soda. 
One even teaspoonful of salt. 
Two cups and a half of lukewarm milk. 
One cup of home-made yeast, or half a 
yeast cake in one cup of milk. 

mixture thoroughly for five or six minutes. 

90 



Sift the rye meal and graham flour 
very thoroughly, sift the salt with the 
Indian meal, then add the soda and 
flour, first siftino- the soda twice with 
the flour. Mix all well together, then 
stir in the molasses. Add the two cups 
and a half of warm milk gradually, hav- 
ing it just lukewarm, warmed in the 
same way as for raised loaves. Last of 
all add the yeast, and stir or beat the 
Do not have the water in the iron pot 



BROWN-BREAD WITH YEAST 

boiling, as for other steamed brown-bread, but only just lukewarm, as, on account of 
the yeast, the bread should have time to rise before it begins to cook. The water 
should not begin to boil until the brown-bread has been in it twenty-five minutes or 
half an hour, and then it should boil hard for four hours and a half. Be very careful 
to keep it replenished with boiling water, and put a cover or a muffin-ring in the 
bottom of the pot under the tin, in the same way as for other brown-bread. Impor- 
tant as it always is to have the brown-bread tin well greased, it is particularly so for 
this kind. Be sure to grease the cover also. 

9' 



LITTLE BROWN-BREADS 



One heaping cup of Indian meal. 

One even cup of rye meal. 

Half a teaspoonful of salt. 

One scant teaspoonful of soda. 

Two-thirds of a tablespoonful of flour. 

Half a cup of molasses. 

One cup and a half of sour milk. 



Sift the rye meal, then sift the Indian 
meal with the salt. Add the wheat flour 
and soda, sifting the soda twice with the 
flour. Stir in the molasses, and last of all 
the sour milk. Butter one dozen cup- 
shaped, small tin cake pans (I think they 



are called lemon cake pans), fill about 
half full, and place in the large tin steamer, having the water in the iron pot under 
the steamer boiling hard, and being sure that the large tin steamer is closely covered. 
Steam one hour and forty minutes, then take them from the steamer, and set them 
in the oven for eight or ten minutes, or a minute or two less if the oven is very hot 



SWEET RUSKS 



Two tablespoonfuls of white sugar. Cream the butter and sugar to- 

One tablespoonful of butter. gether, then beat the white and 

One egg. yolk of the egg separately, beating 



Half a teaspoon ful of salt 
Half a pint of lukewarm milk. 
One even quart of flour, measured before 



the white until very stiff, and add 
them to the butter and suQ^ar, mixing- 



well together. Sift in the flour and 

SIFIED. & ^ 

One-quarter of a yeast cake in half a cup salt, then stir in the milk gradually, 
of milk, or a scant half-cup of home- first warming it as for raised loaves. 
made yeast. Add the yeast, stirring all well for 

eight or ten minutes. Cover closely, 
and let it rise over night. In the morning, without stirring, drop the batter with a 
spoon into the gem roll pan, well buttered. Fill about half full. Let the rusks rise 
until well above top of the pan before baking. Bake in quite a hot oven. If pre- 
ferred, bake in one buttered gingerbread pan, filling it about half full, giving it 
plenty of time to rise before baking. When baked, cut in long, narrow pieces. 

93 



BUN NS 



Three tablespoonfuls of white sugar. 

Butter the size of a very large egg. 

Two EGGS. 

One pint of milk. 

One quart and a half of flour. 

Half a yeast cake in three-quarters of 

A CUP of milk, or three-quarters of 

a cup of yeast. 
Two-thirds of a cup of dried currants. 
A pinch of powdered cinnamon. 
A teaspoonful of lemon juice. 



Cream the butter well with two table- 
spoonfuls of the sugar. Add the eggs, 
which must first be thoroughly beaten. 
Mix together, and sift in one pint of 
the flour (the flour is measured before 
sifted), then the milk, which must be 
just lukewarm, and then sift in the re- 
mainder of the flour. Last of all add 
the yeast, and stir well together for 



eight or ten minutes. Mix this in the 
morning, cover closely, and let it rise all day. In the evening add the remaining 
spoonful of white sugar, and stir well for about ten minutes. Cover it closely again, 
and let it rise all night. In the morning stir in two-thirds of a cup of dried currants, 
flouring the hands a little, and rubbing the currants through them, so that they will not 
sink to the bottom of the dough. Add the pinch of cinnamon, and the lemon juice if 

94 



BUNNS 

wished. Flourt he pastry-board and rolling-pin, and roll out a little over half an 
inch thick. Cut out with tin biscuit cutter. Have as many as four gingerbread pans 
buttered, as this quantity makes over two dozen bunns, and it does not clo to put 
many in one pan, or it will spoil their shape. When ten or eleven have been cut 
out and laid carefully in the pans, cut out as many more and place one on top 
of each of those. If you have two tin biscuit cutters, one a little smaller than the 
other, it makes the bunns a prettier shape to use the smaller cutter for the upper 
layer. This dough is very soft, and will seem at first hard to roll, but if too stiff the 
bunns will not be good. Take care not to flatten the dough, but to round the bunns 
up a little when placing them in the pans. Let them rise as much as two hours 
before baking. Bake a light brown, and after they are done rub over the top of each 
a little white of egg, and sprinkle a little powdered sugar over, if wished. These 
bunns being sweet, they are nicer for lunch or tea than for breakfast. If the)* are to 
be baked for tea, mix them the evening of the day before, adding the third tablespoon- 
ful of sugar in the morning, and let them rise until afternoon. 

95 



COFFEE BREAD 



Two-thirds of a cup of white sugar. 

Three-quarters of a cup of butter. 

One cup and a third of warm milk. 

Half a cup of yeast, or one-third of a 
yeast cake in half a cup of milk. In 
cold weather take half a yeast cake. 

One cup of stoned raisins. 

One egg. 

Half a teaspoonful of powdered cinnamon. 
One quart of flour. 



Take one quart of flour, heaping, 
measured before sifted, then sift, and 
add the white sugar, then rub in the 
butter. Mix in the yeast and add the 
milk gradually, having it just lukewarm, 
warmed in the same way as for raised 
loaves. Knead well for fifteen minutes. 
Mix this in the forenoon, cover it closely, 
and let it rise all day. In the evening 



add the egg, first very well beaten, knead- 
ing all together eight or ten minutes. Cover the bowl again closely, and let it rise 
all night. In the morning stir in the cinnamon and raisins. Make up into a loaf 
quickly, using as little flour as possible, and put in buttered bread pan. Let it rise 
up to the top of the pan, as this makes one large loaf. 

Be sure to give it plenty of time to rise in the pan before baking. Bake in 
moderate oven as much as an hour. 

9 6 



BLUEBERRY BREAD, NO. 1 



One tablespoonful of butter. 
One-third of a cup of white sugar, 
a pinch of salt. 

Four cupfuls of flour, measured be- 
fore SIFTED. 

Three heaping teaspoonfuls of baking 
powder. 

two cups of milk. 

TWO EGGS. 



Mix the butter and sugar together, then 
add the ep"p;s, which must first be well 
beaten. Sift in half the Hour, with the 
baking powder. Stir well, then stir in the 
pinch of salt with the remainder ot the flour 
and milk. Add the blueberries the last 
thing. Bake in two cake pans, well but- 
tered, or, if preferred, in two sponge-cake 



Two cups and a half heaped full of pans, three inches wide by twelve and a 
blueberries. half long [n making Blueberry Bread 

take an extra tablespoonful of flour and sprinkle over the berries, then rub them 
through the hands to prevent them from sinking to the bottom of the cake, and 
always add them the last thing, and stir only just enough to mix in well. It the 
berries have to be washed, drain them through a colander and spread them on a 
platter or rub them through a cloth, to get them thoroughly dry. 

97 



BLUEBERRY BREAD, NO. 2 



One pint of flour. 
Three-quarters of a cup of milk. 
One egg. 

Two teaspoonfuls of butter. 
Two SCANT tablespoonfuls of white 

sugar, 
a pinch of salt. 

two heaping teaspoonfuls of bak- 
ing powder. 
One heaping cup of blueberries. 



Beat the egg five or six minutes, add the 
milk, then the flour, baking powder, and sugar, 
sifted together (measure flour before sifting) ; 
add the salt, then the butter, melted. Last of 
all the blueberries, rubbing them through the 
hands with a little flour. Bake in one buttered 
cake pan thirty minutes. 



98 



BLUEBERRY CAKES IN GEM PANS 



One cup and a half of milk. 
Three cups of flour. 
One tablespoonful of white sugar. 
Half a tablespoonful of butter. 
One egg. 

Three teaspoonfuls of baking powder, 
a pinch of salt. 

Two even cupfuls of blueberries. 



Sifi" the flour, baking powder, and sugar 
together, measuring the flour before sift- 
ing. Add a good pinch of salt. Stir in 
the milk, then the melted butter, then the 
eg-cr which must first be well beaten, and 
last of all the blueberries. Hake in cup or 
roll shaped gem pans, having the iron gem 
pan well buttered and quite hot. 

99 



SOUR-CREAM BLUEBERRY CAKES 



One quart of flour. 
One cup of sour cream. 
Half a cup of sour milk. 
One teaspoonful of soda. 
One scant teaspoonful of cream oi ; 
tartar. 

Quarter of a teaspoonful of salt. 
One-third of a cup of white sugar. 
One pint and a half of blueberries. 



Measure the flour before sifting, then 
sift twice with the soda and cream of tartar. 
Add the surar and salt, then stir in the 
sour cream and milk gradually, and last of 
all mix in the blueberries. Flour the hands 
well, and make up into ball-shaped biscuit ; 
put them close together in buttered pan, 
that they may not spread too large. 

Bake in very hot oven. This quantity 
makes one gingerbread pan full. 

IOO 



WAFFLES, NO. 1 



Sift the flour twice with the cream 
of tartar and soda. Stir in a little of 
the milk, then add the salt and the 
butter, two even teaspoonfuls before 
melted, and the remainder of the milk; 
last of all the eo-ofs, which must first be 
very well beaten. Grease the waffle- 
iron very well with lard, or part lard 
and part butter, first heating the iron. 
It is very important that the waffle- 
iron should be well greased before fill- 
ing with the batter, or it will stick to the iron. Have the iron very hot before filling. 
This batter and the following recipes for waffles have all been made with very fine, 
dry flour; consequently, if they should be made with moister flour, which does not 
stiffen as much, it would be necessary to take an extra tablespoonful or two, although 
waffles are much more delicate not made too stiff. 



One pint and a half of sweet, cold milk. 
One pint and a half of flour, measured 

before sifted. 
Three-quarters of a teaspoonful of soda. 
One teaspoonful and a half of cream of 

tartar. 

Two teaspoonfuls of butter. 
Three eggs. 

Three-quarters of a teaspoonful of salt. 
If preferred, instead of cream of tartar 

and soda, take two teaspoonfuls of 

baking powder. 



RICE WAFFLES 



Waffles made with rice are much nicer than those made of the plain batter. 
Add to the recipe for Waffles one cup of boiled rice. If the rice is cold and lumpy, 
soften it before adding it to the batter by warming it in the double boiler, or in a 
saucepan set in hot water, adding a tablespoonful of milk, and stirring' until smooth. 
A nice way to serve waffles is to butter and sugar them while hot, laying two together 
like a Washington pie. 

Hominy Waffles are very nice, instead of boiled rice taking one cup of boiled 
hominy. 

102 



RICE WAFFLES WITH ONE EGG 



One heaping teaspoonful of butter. 
One egg. 

Three teaspoonfuls of raking powder, 
or one even' teaspoonful of soda 
and two of cream of tartar. 

One pint of milk. 

two cups and a half of flour. 

Half a teaspoonful of salt. 

One cup of boiled rice. 



Mix and cook in precisely the same way 
as Waffles, No. i. If preferred, instead of 
rice take one cup of boiled hominy. 

I0 3 



RICE WAFFLES WITH YEAST 



One tablespoonful of white sugar. 
One tablespoonful of butter. 

TWO EGGS. 

two cups and a half of milk.. 
One quart of flour. 
Half a cup of yeast, or a third of a 

YEAST CAKE IN HALF A CUP OF MILK. 
A LITTLE LESS YEAST IN VERY WARM 
WEATHER. 

One teaspoonful of salt. 
One cup of boiled rice. 

ino- eo-g-, well beaten, in the morning, 
cooked for tea, set them to rise early in 
the egg at night. 



Cream the butter and sugar together, 
then stir in one egg, very thoroughly 
beaten. Mix the rice very well with this, 
then, sift in a little of the flour, and stir 
in the milk and the remainder of the flour, 
gradually. Add the salt, and last of all 
the yeast. Stir all well together for about 
ten minutes. Cover it closely, and let it 
rise over night. Cook in the same way 
as Waffles, No. i , only adding the remain- 
If, instead of for breakfast, they are to be 
the morning, and let them rise all day, adding 

104 



BUCKWHEAT CAKES 



One quart of buckwheat. 

One scant third of a cup of Indian meal, 

scalded with three-quarters of a cup of 

boiling water, 
two teaspoonfuls of salt. 
One quart of lukewarm water. 
Three-quarters of a cup of yeast, or half 

A yeast cake in three-quarters of a cup 

OF WATER. 

Half a teaspoonful of soda in one table- 
spoonful of brown sugar or one table- 
spoonful OF MOLASSES. 



Sift the meal, and scald well with 
three-quarters of a cup of boiling- 
water. Sift in half the buckwheat 
with the salt, stirring well with the 
meal, so as to cool it a little before 
adding the soda. Then sift in the 
remainder of the buckwheat with 
the brown sugar and soda, or, if 
the molasses is used, dissolving the 
soda in the molasses, and adding 



it after the buckwheat. Stir well, 
then add the yeast, and last of all the quart of lukewarm water. Stir all well together. 
Cover it very closely, and let it rise over night. In very cold weather it is better to 
mix them by four o'clock in the afternoon, and be sure to leave them in a warm 
place to rise. In the morning fry them on the griddle, which must be hot and very 
well greased with lard. Buckwheats require more than other cakes. 

i°5 



BUCKWHEAT CAKES 



Sift the buckwheat with the salt and 
sugar. Have the quart just even full, not 
heaping. Mix the yeast and warm water 
together, having the water not hot, but a 
little more than lukewarm. Pour this grad- 
ually on the buckwheat, stirring well for 
seven or eight minutes. Cover closely, and let it rise over night. In winter mix 
them by four or five in the afternoon. Fry in the morning, having the griddle hot 
and well greased with lard. 

1 06 



One quart of buckwheat. 
Half a tablespoonful of brown sugar. 
One quart of warm water. 
One heaping teaspoonful of salt. 
Half a cup of yeast, or a third of a 
yeast cake in half a cup of water. 



GRIDDLE-CAKE BATTER 



two cups and a half of flour, measured 
before sifted. 

One teaspoonful of salt. 

One teaspoonful of soda and two teaspoon- 
fuls of cream of tartar, or three tea- 
spoonfuls of baking powder. 

two eggs ; one will do. 

Three cups of milk. 

two even teaspoonfuls of butter, measured 
before melted. 

BATTER WITH SOUR MILK. 

Three cups of sour milk. 

two cups and a half of flour. 

One very heaping teaspoonful of salt. 

One egg. 

One teaspoonful and a half of soda. 

One scant teaspoonful of cream of tartar. 

107 



With these batters can be made a 
great variety of griddle cakes. Sift 
the flour with the salt, and the soda 
and cream of tartar (or baking pow- 
der), add the milk gradually, stirring 
well to be sure it is quite smooth. 
Then add the butter, melted, and last 
of all the eggs, which must first be 
very well beaten. If the milk is 
very rich the butter need not be 
added, and is never needed with 
the sour milk ; and of course bak- 
ing powder would not be used with 
sour milk. 

These recipes I have given as 
made with the fine, dry flour, think- 



GRIDDLE-CAKE BATTER 



incr that is what would probably be used. The pastry flour is a little better, but it 
will require a spoonful or two more to stiffen the batter, as it is so much moister. 
For Bread Griddle Cakes it is a very good plan to strain the batter through a colander 
before frying. Have the griddle quite hot, and well greased with lard or part 
butter and part lard, just before frying the cakes. A very pretty way to serve griddle 
cakes (Plain Flour, Bread, or Rice) is to melt a tablespoonful of butter, and stir into 
it, while hot, a tablespoonful of white sugar. Spread over the cakes as soon as they 
are taken from the griddle, and make each into a little roll. In this way they are very 
nice, and keep very hot. & 



BREAD GRIDDLE CAKES 



Add to the batter one cup of bread crumbs, which can be soaked in one cup of 
hot milk over night, or, if preferred, soaked in one cup of boiling water in the morn- 
ing, and then drained through the colander. Graham or rye bread crumbs are not 
good, — only flour bread, crumbed up fine. 



SQUASH GRIDDLE CAKES 

Sift one cup of steamed squash in the same way as for Squash Pies, rubbing it 
through a fine sieve (a hair sieve is best). Let it get nearly cool before adding it to 
the batter ; but if it has been cooked the day before, and become too stiff and hard, 
warm and soften it, stirring in a spoonful of milk. 

109 



SWEET-CORN GRIDDLE CAKES 



Grate one scant cupful of raw sweet corn, and stir it into the griddle-cake batter, 
or take one cupful of boiled sweet corn, cut off the cob after it is cold. 



OATMEAL GRIDDLE CAKES 

Take one cup of boiled oatmeal, if it is hot letting it cool a little, or if it is cold 
and lumpy, warm and soften it before stirring it into the batter. If the oatmeal is 
cooked very thin the batter may require an extra spoonful of flour. 

CEREALINE GRIDDLE CAKES 

Add one cup of cooked Cerealine to the griddle-cake batter, in the same way as 
the rice or oatmeal. Rolled wheat and several of the health foods also make good 



cakes. 

no 



RICE GRIDDLE CAKES 



Add to the griddle-cake batter one cup of boiled rice, if it is hot letting it cool a 
little before stirring it into the batter, or if cold and lumpy warm and soften it a little, 
taking care that it does not burn. 



HOMINY GRIDDLE CAKES 

Add to the batter one cup of boiled hominy, cooling it a little if hot, or if cold 
softening it in the same way as the rice. 



OATMEAL GRIDDLE CAKES WITH YEAST 

Oatmeal griddle cakes are very nice made with yeast, and raised over night. 
Mix them in the evening in precisely the same way as Oatmeal Cakes. In the morn- 
ing add to the dough about one cup and a half of milk, half a teaspoonful of salt, and 
one egg well beaten. 

1 1 1 



RAISED RICE 



One quart of flour. 

One tablespoonful of butter. 

One tablespoonful of white sugar. 

TWO EGGS. 

Three cups and a half of milk. 
One even teaspoonful of salt. 
One cup of boiled rice. 
One-third of a cup of yeast, or 

quarter of a yeast cake in one- 

thtrd of a cup of milk. 



GRIDDLE CAKES 



Sift the flour with the sugar and salt, then 
add the butter, melted (one tablespoonful, 
measured before melted). Add the rice and 
two cups of the milk, just lukewarm. Stir in 
the yeast, and mix all well together for seven 
or eight minutes. In the morning add the 
remaining cup and a half of milk, and the two 
eggs, well beaten. Fry on griddle, having it 
hot and well greased with lard. 

112 



RYE GRIDDLE CAKES, NO. 1 



One even cup of rye meat.. 
Three-quarters of a cup of graham flour. 
One cup and a half of wheat flour. 
One heaping teaspoonful of salt. 
Four cups of sour milk. 
One tablespoonful and a half of molasses. 
One teaspoonful and a half of soda. 
One teaspoonful of cream of tartar. 
One egg. 



Sift the graham flour and rye meal 
thoroughly with the salt. Sift the 
cream of tartar and soda with the 
wheat flour. Stir all well tooether, 
add the sour milk gradually, stirring 
until quite smooth, then the molasses, 
and last of all mix in the eoror well 
beaten. Fry immediately, having the 
griddle very hot and well greased with 
lard. 



113 



RYE GRIDDLE CAKES, NO. 2 



One cup of rye meal. 
One cup of rye flour. 

TWO EGGS. 

two even teaspoonfuls of butter. 

One heaping teaspoonful of brown sugar. 

One cup and a half of wheat flour. 

Four cups of sweet, cold milk. 

Three heaping teaspoonfuls of baking 
powder, or one teaspoonful of soda 
and two of cream of tartar. 

One heaping teaspoonful of salt. 

beaten. Fry immediately, having the gride 

1 1 



Sift the rye flour and meal with the 
salt, having the cup of rye meal just 
even, and the rye flour heaping. Sift 
the baking powder (or soda and cream 
of tartar) and brown sugar with the 
wheat flour. Mix all together, and add 
the milk gradually, stirring until smooth, 
then the butter, melted (two even tea- 
spoonfuls before melted), and last of 
all the eggs, which first must be well 
e hot and well greased with lard. 



FLANNEL CAKES 



Sift the salt with the Indian meal, 
then stir in the boiling water gradually, 
stirring; until smooth. Rest the bowl on 
the stove while stirring- in the water, so 
that it will not stop boiling. Leave this 
to cool a few minutes, while you beat the 
eofSfs. Stir in the milk, then sift in the 
soda and cream of tartar (or baking- 
powder) with the flour. Stir well, and 
add the eg-crs ] as t of all. Have the 
griddle on the stove, very 7 hot, and well greased with lard, and fry in the same way 
as griddle cakes. Be sure that they are served very hot. 

"5 



two cups of indian meal. 
One cup and a half of boiling water. 
One teaspoonful of salt. 
One cup of milk. 

TWO EGGS. 

Two tablespoonfuls of flour. 
One even teaspoonful of soda. 
Two even teaspoonfuls of cream of 

TARTAR. 

Or, two teaspoonfuls of baking powder, 
heaping. 



SNOW GRIDDLE CAKES 



Sift the cream of tartar and soda with 
the flour, having the pint and a half just 
an even measure. Add the salt, then 
stir in the milk and cream gradually. 
Add the egg, which must first be well 
beaten. Last of all stir in the snow. 
Have the griddle on the stove, very hot, 
and well greased with lard, and fry im- 
mediately. If wished, instead of having 
plain flour griddle cakes, add one cup of oatmeal, rice, or hominy, in the same way 
as to the Griddle- Cake Batter. 

116 



two cups and a quarter of sour milk. 
Three-quarters of a cup of sour cream. 
One pint and a half of flour. 
One teaspoonful and a half of soda. 
One teaspoonful of cream of tartar. 
One egg. 

One teaspoonful of salt. 
One cup and a quarter of fresh, dry 
snow. 



JOHNNY-CAKE, NO. 1 



Cream the butter and sugar carefully 
together in the same way as for cake, then 
mix with the yolks of the eggs, which must 
first be thoroughly beaten. Sift in the 
flour with the cream of tartar. Stir well, 
and mix in gradually 'one cup and a half 
of the milk. Sift in the meal and salt, stir 
well together, and add the remaining half- 
cup of milk, with the soda carefully dis- 
solved in it. Drop the soda into the milk, 
and beat well together for a minute or two before adding to the batter. Have the 
whites of eggs beaten very stiff, and stir in last thing. Mix quickly, but thoroughly, 
and bake in one buttered gingerbread pan, having quite a hot oven. If baking 
powder is used, sift it in with the flour. If white meal is used, take a little less 



One heaping tablespoonful of butter, 
a scant half-cup of white sugar. 
Three eggs. 

two cups of indian meal. 

One cup and a half of flour. 

Half a teaspoonful of salt. 

two gui's of milk. 

One teaspoonful of soda. 

two teaspoonfuls of cream of tartar. 

Or, THREE TEASPOONFULS OF BAKING 
POWDER. 



sugar. 



'17 



JOHNNY-CAKE, NO, 2 



Sift the salt with the meal, and 
the baking powder with the flour ; 
mix in the sugar, then add the lard, 
rubbing it in with the hand in the 
same way as for raised bread. Stir 
in the milk gradually, then last of 
all add the eggs, first well beaten. 
Stir thoroughly together, and bake 
in one buttered gingerbread pan. 
If white meal is used, take only one tablespoonful of sugar; and this bread can be 
made without sugar if wished, but with it is a little richer and lighter. 

118 



One pint of corn meal, either white or 

YELLOW. 

Three-quarters of a cup of flour. 

Half a tablespoonful of lard. 

One tablespoonful and a half of white sugar. 

two heaping teaspoonfuls of baking powder. 

TWO EGGS. 

One cup and three-quarters of milk. 
One even teaspoonful of salt. 



JOHNNY-CAKE, NO. 3 



One cup and three-quarters of indian meal. 
One cup and a quarter of flour. 
One even tablespoonful of butter. 
One heaping tablespoonful of white sugar. 
One egg. 

Half a teaspoonful of salt. 
Three heaping teaspoonfuls of baking powder. 
Two scant cups of milk. 

in with the baking powder. Add 
part of the milk, then sift in the meal with the salt. Mix thoroughly. Stir in the 
remainder of the milk, and last of all the white of eee, which should first be beaten 
until quite stiff. Bake in one buttered gingerbread pan in hot oven. 

119 



Cream the butter and sugar to- 
gether, being careful that the spoon 
is only even full of butter, — not 
heaping. Beat the white and yolk 
of the egg separately, and mix the 
yolk of the egg with the butter and 
suo-ar ; stir in the Hour, sifting it 



JOHNNY-CAKE, NO. 4 



two cups of indian meal. 
One even teaspoonful of salt. 
One cup of flour. 

One tablespoonful, heaping, of light 

.brown sugar. 
Two teaspoonfuls of lard. 
One heaping teaspoonful of butter. 
Two eggs. 

One cup and a half of milk. 

Three heaping teaspoonfuls of baking 

POWDER. 



Sift the meal with the salt and sugar, 
and the flour (taking the cup just even 
full) with the baking powder. Mix all 
this, and rub in the butter and lard. Stir 
in the milk gradually, and last of all the 
eggs, which must first be very well beaten. 
Beat all together for four or five minutes, 
and bake in buttered cake pan, having quite 
a hot oven. This quantity makes one thick 
loaf, baked in cake pan. Bake thirty or 
thirty-five minutes. 

120 



DOVER CORN CAKE 



Sift the Indian meal, one cupful, not 
heaping, with the salt ; then sift the cream 
of tartar with the flour. Add one table- 
spoonful of white sugar. Mix all together, 
stir in the cream and half a cupful of the 
sour milk, then dissolve the soda in the 
remaining half- cup of sour milk, first put- 
ting the milk in the cup, then adding the 
soda, and beating hard for a minute, to be 
Add this to the batter, and beat for two or three 
Last of all the eee. first verv well beaten, and stir 
all thoroughly together. Bake in one buttered gingerbread pan in hot oven. This 
corn cake can be made with a cup and a half of sour milk, but is nicer with the half- 
cup of sour cream. 

121 



Half a cup of sour cream. 

One cup of sour milk. 

One cup of Indian meal. 

One cup of flour. 

One evex teaspoonful of salt. 

One tablespoonful of white sugar. 

One even teaspoonful of cream of 

tartar. 
One teaspoonful of soda. 
One egg. 

sure it is perfectly dissolved, 
minutes, until perfectly smooth. 



CORN-MEAL MUFFINS 



Half a cup of butter. 
Half a cup of white sugar. 
Four eggs. 

two cups of indian meal. 

Half a teaspoonful of salt. 

two cups of flour. 

two cups and a quarter of milk. 

Three teaspoonfuls of baking pow- 
der, or one of soda and two of 
cream of tartar. 



Cream the butter and sugar well together, 
then mix with the yolks of the eggs, which must 
first be thoroughly beaten. Sift in the baking 
powder with the flour, mix well, and add part 
of the milk. Sift in the meal and salt, stir in 
the remainder of the milk, and last add the whites 
of the eggs, which should first be beaten until 
very stiff. Mix all together, and bake in muffin- 
rings set in a dripping-pan. Have the bottom 
of the pan and the muffin-rings well buttered. 
Fill the rings nearly full with the batter, and bake in hot oven. These cakes are 
particularly nice made with cream of tartar and soda. Sift the cream of tartar with 
the flour instead of the baking powder, and after the meal stir in half a cup of the 
milk, with the soda well dissolved in it. 



122 



CORN-MEAL CAKES, NO. 1 



Butter the size of a large e<;<;. 
One-third of a cup of white sugar. 
Three eggs. 

two cups of indian meal. 

One cup and a half of flour. 

Half a teaspoonful of salt. 

two cups of milk. 

Three teaspooxfuls of baking pow- 
der, OR ONE TEASPOONFUL OF SODA 
AND TWO OF CREAM OF TARTAR. 



Cream the butter and sugar well together, 
then mix with the yolks of the eggs, which must 
first be thoroughly beaten. Sift in the baking 
powder with the flour, mix well, and add part 
of the milk. Sift in the meal and salt, stir 
the remainder of the milk, rriixingf all 



Ml 



together, and last add the whites of eggs, 
which must first be beaten until very stift. 
Mix well, and bake in gem pan, cup or roll- 
shaped. These cakes are a little nicer baked in the cup-shaped. If an iron gem pan 
is used have it well buttered and very hot, and pour the batter in while it is still on 
the stove, and bake immediately in hot oven. If made with cream of tartar and soda, 
mix in precisely the same way as Johnny-Cake, No. i. 

I2 3 



CORN-MEAL CAKES, NO. 2 



One tablespoonful of white sugar. 
One tablespoonful of butter. 

TWO EGGS. 

Three teaspoonfuls of baking powder. 
One cup and a half of meal, either 

white or yellow. 
One cup and a half of flour. 
Half a teaspoonful of salt. 
Two cups of milk. 

Fill nearly full, and bake in hot oven. 



Cream the butter and sugar together, 
then add the eggs, first thoroughly beaten. 
Sift in the flour with the baking powder. 
Stir in part of the milk, then sift in .the 
meal and the salt, and add the remainder of 
the milk, stirring all well together. Have 
the gem pan, roll or cup-shaped (but these 
cakes are nicer baked in the roll pan), well 
buttered and very hot, on top of the stove. 

124 



RHODE-ISLAND JOHNNY-CAKE 



Three cups of white meal. Sift the meal, then put it in the oven to 

One pint and a half of boiling water, dry for a few minutes, leaving the door 

ONE CUP AND THREE-QUARTERS OF SWEET, Qpen SQ ; t wi J] nQt brown< Have the 
COLD MILK. , • , .i . 

water in a quart measure on the stove, 

One teaspoonful and a half of salt. 

boil in q- hard. lake the meal from tne 
oven, and add the salt. Place the bowl on the stove, and pour in the boiling water 
gradually, mixing thoroughly, to be sure that the meal is perfectly smooth. Take the 
bowl from the stove, and stir in the milk. Have the griddle on the stove, quite 
hot, and well greased with lard — a little more than for frying griddle cakes. Drop 
the batter from the spoon, about two spoonfuls to each cake. When done they should 
be nearly half an inch thick — thick enough to split and butter. Leave them on 
the griddle just long enough to brown on either side, then put them in a bake pan 
greased very slightly, and bake them in the oven nearly fifteen minutes. The oven 
must be hot. These cakes, to be good, must be mixed thin enough, baked quickly, 
and served hot. Nothing spoils sooner by standing. There is no meal so good for 
these johnny-cakes as the Rhode-Island white meal, which is a little coarser and a 
little sweeter than the white meal usually sold. This makes about fourteen johnny-cakes. 



CORN DODGERS 



One cup and a half of Indian meal. 
One tablespoonful of flour. 
One egg. 

One cup and a half of sweet, cold 

MILK. 

Half a teaspoonful of soda 



Sift the meal with the salt, and the flour 
with the cream of tartar. Dissolve the 
soda carefully in half a cup of the milk ; 
add this to the meal and flour, then the 
remaining cup of milk. Mix well, and add 

One teaspoonful of cream of tartar. last of a11 the which must first be wel1 
Half a teaspoonful of salt. beaten. Have the lard very hot in the 

frying-pan on the stove, about as much as 
for frying doughnuts. Drop the batter in with a teaspoon, and fry a golden brown. 
Good corn dodgers can be made with Indian meal, salt, and boiling water. Sift three 
cups of meal with a teaspoonful of salt, scald with boiling water, stirring until smooth. 
Flour the hands, and make into little round cakes, not quite an inch thick. Fry in 
hot lard. 

126 



HAMPTON JOHNNY-CAKE 



Three tari.espoonfuls of molasses. 
Three-quarters of a cup of graham flour. 
Three-quarters of a cup of wheat flour. 
One cup of Indian meal, 
two cups of sour milk. 
One teaspoonful and a half of soda. 
One teaspoonful of cream of tartar. 
One teaspoonful of salt. 



Sift the cream of tartar and soda 
with the flour twice, then sift in the 
meal and salt (an even teaspoonful ) 
with the graham Hour. Add the 
molasses, then the sour milk gradu- 
ally, stirring well. Bake in buttered 
gingerbread pan in hot oven. This 
makes one good pan full, a little over 
an inch thick when baked. 



127 



THIN CORN-MEAL BANNOCK 



One pint even full of Indian meal. Sift the meal with the salt, add 

Three-quarters of a teaspoonful of salt, the butter, melted, turn the water on 
One heaping teaspoonful of butter. gradually (be sure that the water is 

One pint and a quarter of boiling water. , .,. , • •, c A 

boiling hard), stir until perfectly 

smooth. Spread on tin gingerbread sheet, and bake in hot oven, — only ten minutes 

on the bottom oven, and then ten or fifteen minutes on the upper grate. 

128 



CORN-MEAL BANNOCK, NO. 2 



One pint of Indian meal. 
One teaspoonful of salt. 
One egg. 

One pint of boiling water. 
One teaspoonful of white sugar 
One teaspoonful of butter. 



Sift the meal, surar, and salt, stir in the boiling 

water, then the butter, melted; add last of all the 

egg, which must first be well beaten. Spread on 

one buttered gingerbread tin. Bake fifteen min- 

utes on the bottom of the oven, and then ten 

minutes on the upper grate. 
129 



